Rhubarb Collins

Name: Rhubarb Collins
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 1
Cuisine: Global
Ingredients: 57 grams gin; 28 grams lemon juice; 113 grams rhubarb, trimmed and cut into 1/2 -inch pieces (about 3/4 cup total) or 3/4 cup frozen rhubarb chunks; 57 grams Champagne or soda water, chilled; 118 milliliters sugar

Watching your figure? This gluten free, fodmap friendly, and vegan recipe has 548 calories, 1g of protein, and 0g of fat per serving. This recipe serves 1. This recipe covers 5% of your daily requirements of vitamins and minerals. Mother's Day will be even more special with this recipe. If you have soda water, lemon juice, rhubarb, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In a small pot, combine the rhubarb and sugar with 3/4 cup water and bring to a boil. Reduce the heat to moderately low and simmer until slightly thickened and bright pink in color, about 20 minutes.

Ingredients you will need

Rhubarb

Sugar

Water

Equipment you will use

Pot

Let the syrup cool then pour through a fine-mesh sieve set over a bowl. Press down gently and discard the solids. DO AHEAD: The rhubarb simple syrup can be made in advance and stored in an airtight container in the refrigerator for up to 1 week.

Ingredients you will need

Simple Syrup

Rhubarb

Syrup

Equipment you will use

Sieve

Bowl

In a cocktail shaker, combine 1 ounce of the rhubarb simple syrup with the gin and lemon juice. Fill the shaker with ice and shake vigorously until completely mixed, about 20 seconds. Strain into a highball glass and top with Champagne or soda water.

Ingredients you will need

Simple Syrup

Lemon Juice