Rhubarb Collins

1. 1

   1) Bring rhubarb, sugar, and water to a boil in a large pot. Stir until sugar dissolves, then reduce the heat to low and simmer, partially covered, until the rhubarb falls apart, about 15 minutes.

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   2) Remove from the heat and cool for about 15 minutes. Pour the mixture through a fine-mesh sieve set over a large bowl and drain for 15 minutes, then press gently on and discard solids.

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   3) Cool the syrup to room temperature, then pour it into 1 or 2 pitchers or jars and chill uncovered until cold, about 2 hours. (I chilled mine in the freezer for about an hour)

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   4) Stir in the lime juice, gin and Cointreau.

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   5) Fill glasses with ice and add the rhubarb-gin mixture, stopping about 1 inch from the rim of the glass. Top off with club soda. Run a wedge of lime around the rim of each glass, then squeeze lime into the drink.

No additional tips available.