It’s rhubarb season! Instead of baking with it, I suggest making a cocktail. This is a French Gimlet with rhubarb and Aperol.

Rhubarb Simple Syrup

Combine 1 – 1 ½ cups of chopped red rhubarb, 1 cup sugar and 1 cup water in a saucepan. Bring to a simmer, stir until all sugar is dissolved, simmer for 15 more minutes until rhubarb has broken down and the sauce has started to thicken. Turn off the burner and let cool. After I turned off the burner, I added in several strips of lemon peel. Once cool, pour the simple syrup through a mesh strainer, discard the rhubarb pulp and lemon peel. Refrigerate the simple syrup for up to 1 week.

Cocktail

2 oz gin (I used Dampfwerk Barreled Gin again)

2 oz St. Germain Elderflower Liqueur

1 oz Aperol

2 oz fresh lime juice

2 oz rhubarb syrup

Combine in shaker. Shake well. Pour over ice in a rocks glass or serve up in a coupe.

Garnish with a lime twist.

Cheers!