KHW

Marvelous! This recipe is adapted from the June 2003 issue of Gourmet magazine and I am utterly addicted to it. I’m a huge rhubarb fan but have convinced quite a few non-rhubarb devotees to make this beverage part of their summer collection.

• 4 lbs rhubarb stalks, trimmed & cut into 1/2 in. pieces
• 2 cups sugar
• 6 cups water
• 1 cup fresh lime juice
• 750 ml bottle of gin, chilled
• 2 (1 liter) bottles of seltzer water, chilled

Bring rhubarb, sugar, and water to a boil in a heavy pot, reduce heat and simmer until rhubarb falls apart, approx. 20 minutes. Remove from heat and cool about 15 minutes. Pour mixture into a large fine-mesh sieve set over a large bowl and drain 15 minutes (I keep stirring the mixture to make the process a bit faster if a bit more tedious) press gently on and discard the solids (which can be eaten as old fashioned stewed rhubarb). Skim any foam, cool to room temperature and then refrigerate. Stir in lime juice and gin. (I keep everything separate in the frig and make the collins to order if not having a party) Fill the glasses with ice and add rhubarb gin mixture, stop with about an inch of space to spare. Top with seltzer. Run a wedge of lime around the rim of glasses and then sqeeze into drink. This drink says “summertime” with its soft blush color and condensation from the ice beading the glass. Bring on the heat!