For a gorgeous twist on a classic, try my Rhubarb Gin and Tonic! Homemade rhubarb syrup is swirled with good gin and bubbly tonic water for a refreshing, pretty in pink cocktail.
In a saucepan over moderately high heat, bring rhubarb, honey or sugar, and water to a boil. Lower heat and simmer for 15 minutes until rhubarb is softened. Strain the mixture, mashing rhubarb to extract as much liquid from it as possible. Allow to cool, and transfer to a jar. Store in the fridge for up to three weeks.
Make the Rhubarb Gin and Tonic
Add ice to a tall glass. Pour in the gin, then stir in the rhubarb syrup and the tonic. Stir to combine. Garnish with a lime wedge and serve.