On the weekend it is cake time very often. Pipo’s family has this tradition of making a cake to have with coffee and by now it is also me who supplies the deliciouness quite frequently, despite not being a cake fan myself. It is just fun to come together on Sunday afternoon and enjoy some fresh cake with a coffee (or better a baileys) and a nice chat.
We have seen the first rhubarb at our supermarket this week, maybe imported but still a welcomed sign! Typically rhubarb season starts with April but we had the opportunity to get some practice in. While most of the rhubarb went into a delicious cake, some stalks we have kept to make cocktail with them.
To remind us of the rhubarb cake’s flavor, I have created a cocktail that inherits the same notes of cinnamon and rhubarb. With the weekend fading away, it is time to enjoy Sunday’s Rhubarb one last time.
Sunday's RhubarbPrint This
- 1/4 cup cinnamon
- 1/2 cup sugar
- 1 rhubarb stalk
- 1/2 cup water
- 1/2 cup mint
- 1/3 cup rum
- 6 cl water
- 5cl gin
- 6cl rhubarb syrup
Add sugar, cinnamon and water into a pan and cook until the sugar has dissolved.
Now add the mint, rum and rhubarb and let it cook for 5 minutes.
Fill the syrup into a container and let it cool.
For the cocktail (ingredients for 1 glass):
Add 5cl gin and 6cl of the rhubarb syrup into a cocktail shaker.
Add a lot of ice and shake well.
Strain into a chilled cocktail bowl, add 6cl sparkling water and decorate with a piece of a rhubarb stalk.