Barbara Rhubarb Recipe

Combine chopped rhubarb, sugar, and water in a small saucepan over medium heat.

Bring mixture to a gentle simmer, stirring to dissolve sugar. Reduce heat to low and simmer for 8–10 minutes, until rhubarb is very soft and liquid is fragrant and pink.

Remove from heat and let the mixture steep for 15 minutes to intensify flavor.

Strain the mixture through a fine-mesh sieve or cheesecloth into a bowl, pressing solids to extract as much liquid as possible. Discard solids.

Stir in 1 tablespoon fresh lemon juice to brighten the syrup. Cool to room temperature, then refrigerate until cold. Syrup will keep in the refrigerator for up to 2 weeks.

Prepare glass

Chill a coupe or martini glass by filling with ice water while you mix the cocktail. If you prefer on the rocks, choose a rocks glass and fill with fresh ice.

Dry shake (if using egg white)

If using egg white, add 2 oz gin, 0.75 oz rhubarb syrup, 0.5 oz lemon juice, 0.25 oz dry vermouth, 0.5 oz egg white, and 2 dashes Angostura bitters to a cocktail shaker. Seal and shake vigorously without ice for 15 seconds to emulsify and create foam.

Wet shake

Add ice to the shaker (about 6 cubes) and shake vigorously for 12–15 seconds until the shaker is very cold. If not using egg white, combine spirits, syrup, lemon, vermouth, and bitters with ice and shake until chilled.

Dump ice water from the chilled glass and fine-strain the cocktail into the glass. For a rocks presentation, strain over fresh ice in the prepared rocks glass.

Garnish with a rhubarb spear or lemon twist; for a pretty touch, flame the lemon twist briefly over the drink (optional). Serve immediately.