By Devi Poojari
500 grams pink rhubarb stalks 200 grams white castor sugar 400 ml gin Lemon juice
Wash and trim the rhubarb stalks and cut them into 1-inch pieces. Add them to a blender jar along with the sugar.
Allow this mixture to rest for a couple of hours as is, in the fridge so the sugar can pull out all the juices from the rhubarb.
Add to a blender jar and give it a blitz until smooth. Pour into a cloth-lined strainer to avoid getting the fibres from the blended mixture into your drink. Pour the strained juice into a bottle and refrigerate until further use.
In a large glass jar, add some ice, the gin and lemon juice, to taste. Add the rhubarb juice and stir until combined thoroughly. Pour into glasses of your choice and serve cold.