Com­bine rhubarb, or­ange juice and caster sugar in a small saucepan over a medium heat. Bring to a sim­mer, then cover and let sim­mer for 8 min­utes, or un­til rhubarb is ten­der. Strain rhubarb mix­ture over a medium jug and put aside rhubarb as left­overs for an­other use (like on top of your muesli for New Year’s Day break­fast!). Re­frig­er­ate rhubarb syrup un­til cool. When ready to serve, place pop­ping candy in a shal­low dish. Rub lemon around rims of serv­ing glasses then dip glass rims in pop­ping candy. Com­bine vodka, lime juice, egg white, ice cubes and two ta­ble­spoons of rhubarb syrup in a cock­tail shaker with a fit­ted lid. Shake for 20 sec­onds and strain into two pre­pared serv­ing glasses. Serve im­me­di­ately – be­fore pop­ping candy loses its pop!

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