The Simple Things

Rhubarb and gooseberri­es are the fruits of the moment

Rhubarb mimosa

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The two fruits of the moment are pink, squeaky stemmed, forced rhubarb and lovely sour gooseberri­es. Either could be used for this spring cocktail, and should be treated the same way: stewed in a little water and honey to sweeten their sourness and then sieved to make a smooth syrup. Gooseberry is the more traditiona­l ingredient for a Whitsun feast, but rhubarb makes a particular­ly pretty pink drink.

Serves 6 6 stems forced rhubarb (as pink as you can find)

Runny honey

1 bottle champagne or other sparkling wine

1 Chop the rhubarb into 5cm chunks and tip into a saucepan over a medium heat with a small splash of water – rhubarb contains plenty of water so you only need just enough to get it going. Let it bubble away until the rhubarb has completely softened and then use a fork to break and mash the pieces up.

2 Strain into a bowl and add runny honey to taste.

3 Pour your syrup into a jar and chill in the fridge. When ready to serve, fill half a glass with the chilled rhubarb syrup and top with sparkling wine.

 ??  ?? Pretty in pink. May we suggest a glass (or two) of these eye-catching cocktails to kick-start this month’s long weekends?
Pretty in pink. May we suggest a glass (or two) of these eye-catching cocktails to kick-start this month’s long weekends?
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