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Rhubarb sour recipe

54 ratings

Impress your other half – or have fun with friends – and enjoy this blushing pink cocktail recipe. A twist on a classic Amaretto Sour, this rose-coloured drink pairs pink gin with a simple homemade rhubarb syrup, a touch of lime and an egg white froth. See method

Serves 2
15 mins to prepare, plus cooling
101 calories / serving
Vegetarian
Gluten-free
Dairy-free

Ingredients

80ml pink gin
1 lime, juiced
2 tbsp pasturised liquid egg white
ice cubes

For the rhubarb syrup

70g caster sugar
270g rhubarb, chopped into 4-5cm lengths, plus extra to serve

If you don't have any limes, try a lemon instead

Each serving contains

Energy
430kj
101kcal 5%
Fat
0g 0%
Saturates
0g 0%
Sugars
25g 28%
Salt
0.1g 1%

of the reference intake
Carbohydrate 24.9g Protein 1.7g Fibre 0.6g

Method

First make the syrup. Put the sugar in a lidded saucepan with 70ml water and set over a low heat, without letting it bubble, until the sugar has dissolved. Add the rhubarb, increase the heat to medium until bubbling, then cover. Reduce the heat to low and simmer for 5 mins until the rhubarb is soft but not falling apart.
Strain the rhubarb through a sieve into a bowl, using a wooden spoon to push through any juice from the rhubarb. Set the leftover rhubarb pulp aside (see tip, below left) and return the strained liquid to the pan. Bubble rapidly over a high heat for 5 mins until syrupy, then set aside to cool.
Put 60ml rhubarb syrup in a cocktail shaker or large jam jar with the gin, lime juice and egg white, and shake hard until very well combined. Fill 2 short tumblers with ice, then divide the drink between them. Pare off a strip of rhubarb by running along the length of the rhubarb with a peeler, then twist it around the inside of the glass to garnish.

Tip: The leftover poached rhubarb and any syrup are delicious stirred through porridge – or yogurt or custard for an easy pudding.

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