Rhubarb and savory storm

Rhubarb and savory storm

By
From
The Herb & Flower Cookbook
Serves
1
Cooking time
10 mins

This fruity take on the classic Dark and Stormy cocktail (rum and ginger) takes the harshness off the rum and instead adds a subtle hint of layered sweetness, with the aromatic savory just detectable underneath. A great pre-dinner appetiser, the ginger works as a palette cleanser, and the rum...well, the rum does its job nicely.

Ingredients

Quantity Ingredient
250g rhubarb, trimmed and chopped
50g sugar
1 large sprig summer savory
ice cubes, for serving
25ml dark rum
ginger beer, for serving

Method

  1. Place the rhubarb in a saucepan with the sugar, savory and at least 50 ml of water and set over a high heat. Once boiling and the sugar has melted, turn it down to a simmer and let it bubble away for about 10 minutes, until the rhubarb is soft.
  2. Pass the rhubarb through a metal sieve set over a jug, pressing it against the mesh with a metal spoon to get out all of the liquid. You should have about 150 ml of syrup from this, if not then put the rhubarb mush back in the pan, add some more water and bring it back to the boil. Pass it through the sieve again to make up the 150 ml of syrup. You can set aside the stewed rhubarb to eat later – it goes nicely with a splash of cream. Place the jug of rhubarb syrup in the fridge to cool.
  3. When ready to serve, put some ice in a short glass, add the rum and 25 ml of the rhubarb syrup. Add some ginger beer, topping it up as much as you’d like, and drink immediately.

Substitute the summer savory with...

  • Rosemary, thyme or winter savory.
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