Rhubarb Collins Recipe Epicuriouscom Recipes

RHUBARB COMPOTE

Steps:

• Cook sugar in a medium saucepan over medium-low heat, undisturbed, until mostly melted, 6-8 minutes. Stir edges into the center with a heatproof spatula; cook, swirling pan occasionally, until caramel turns dark amber, about 2 minutes. Stir in rhubarb and 3 Tbsp. vinegar. Partially cover and cook, stirring occasionally, until rhubarb is very soft, 8-10 minutes. Transfer to a small bowl; let cool. Stir in remaining 1 tsp. vinegar; season with salt and pepper.

SLOW-ROASTED RHUBARB

Steps:

• Preheat oven to 350°F. Place rhubarb and ginger in an 8x8" baking dish; scatter sugar over and scrape in seeds from vanilla bean; save pod for another use. Toss and let sit until rhubarb releases some juices, 20-25 minutes.
• Roast rhubarb, tossing once, until tender and juices are syrupy, 20-25 minutes. Let cool slightly.
• Serve over ice cream or shortbread.

RHUBARB COLLINS

Steps:

• Bring rhubarb, sugar, and water to a boil in a 5- to 6-quart heavy pot, stirring until sugar is dissolved, then reduce heat and simmer, partially covered, until rhubarb falls apart, about 15 minutes. Remove from heat and cool 15 minutes. Pour mixture into a large fine-mesh sieve set over a large bowl and drain 15 minutes, then press gently on and discard solids. (There will be about 8 cups syrup.) Skim off any foam and cool syrup to room temperature. Pour syrup into 1 or 2 pitchers and chill, uncovered, until cold, about 2 hours.
• Stir in lime juice (to taste), then gin and Cointreau (if using).
• Fill glasses with ice and add rhubarb gin mixture, stopping about 1 inch from rim. Top off with seltzer. Run a wedge of lime around rim of each glass, then squeeze into drink.

RHUBARB COLLINS

Steps:

• 1) Bring rhubarb, sugar, and water to a boil in a large pot. Stir until sugar dissolves, then reduce the heat to low and simmer, partially covered, until the rhubarb falls apart, about 15 minutes. 2) Remove from the heat and cool for about 15 minutes. Pour the mixture through a fine-mesh sieve set over a large bowl and drain for 15 minutes, then press gently on and discard solids. 3) Cool the syrup to room temperature, then pour it into 1 or 2 pitchers or jars and chill uncovered until cold, about 2 hours. (I chilled mine in the freezer for about an hour) 4) Stir in the lime juice, gin and Cointreau. 5) Fill glasses with ice and add the rhubarb-gin mixture, stopping about 1 inch from the rim of the glass. Top off with club soda. Run a wedge of lime around the rim of each glass, then squeeze lime into the drink.

RHUBARB COLLINS

Steps:

• Muddle rhubarb and brown sugar in a mixing glass until crushed. Add gin and stir to dissolve sugar. Strain into 2 ice-filled Collins or rocks glasses. Top with seltzer.