Rhubarb adds a refreshing tartness to a classic G & T
In a saucepan, combine rhubarb, sugar, and water.
Bring to a boil over medium-high heat, then reduce heat and simmer 20 minutes
Remove from heat and allow to cool completely
Strain syrup through a sieve, discarding fruit solids, or saving for another use
Fill two chilled highball glasses half full with ice.
Add 2 oz gin to each glass
Add 1/2 lime juice to each glass
Add rhubarb syrup to each glass
Top up each glass with chilled tonic water
Garnish with lime wedges and or slices
Reduce the sugar and calories in this cocktail by substituting club soda for the tonic water.
Leftover rhubarb syrup will keep in the fridge for up to 7 days.