Rhubarb Collins Recipes

RHUBARB COLLINS

Steps:

• In a small saucepan, bring the rhubarb juice to a slow boil. Stir in the sugar and continue stirring until it is completely dissolved.
• Reduce heat, cover, and allow the syrup to simmer for about 15 minutes.
• Remove the pan from the heat and let the syrup cool completely before bottling under a tight seal. It should keep well in the refrigerator for up to two weeks.
• Gather the ingredients.
• Pour the gin, rhubarb syrup, and lime juice, and add a dash of rhubarb bitters into a cocktail shaker .
• Fill with ice, and shake well .
• Strain into a collins glass filled with fresh ice and top with club soda.
• Top with 4 drops of cardamom bitters. Serve and enjoy.

RHUBARB PINK COLLINS (A RHUBARB GIN COCKTAIL)

Steps:

• Mix the gin, juice and syrup in a glass. Or be cool and use a cocktail shaker!
• Add ice to the glass. if using a shaker, pour the mix over the ice in the glass.
• Top with soda water and garnish with mint.

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 COOKIES

Steps:

• Sift the flour, kosher salt, baking powder and baking soda together in a large bowl.
• Beat the butter and brown sugar in a large bowl with an electric mixer (or using a stand mixer fitter with the paddle attachment) on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and yolk, then beat in the vanilla.
• Reduce the mixer speed to low. Add the dry ingredients and beat until well combined, about 1 minute. Fold in the chocolate chips and walnuts, then fold in the rhubarb. Cover the bowl with a clean dish towel and refrigerate the dough for at least 1 hour or up to overnight.
• Preheat the oven to 375 degrees F. Line 2 baking sheets with reusable nonstick mats (or parchment).
• Use a 1-ounce ice cream scoop to scoop the dough onto the prepared baking sheets, spacing about 2 inches apart (you should have about 10 cookies, roughly 1 1/2 ounces each, per baking sheet). Sprinkle the sea salt on top of the dough balls.
• Bake, rotating the baking sheets from top to bottom and front to back halfway through, until the cookies are golden around the edges but still soft in the middle, 14 to 16 minutes. Let cookies cool for 10 minutes on the baking sheets, then transfer to a wire rack to cool completely, about 30 minutes.
• Store the cookies in a tightly sealed container at room temperature for up to 5 days.

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.