– 750 g champagne rhubarb, trimmed and then cut into 5cm lengths.
– 150 g of caster sugar
– 1 orange juice and orange zest
– 200 ml of gin
– Chilled champagne
To make the rhubarb syrup.
Put the rhubarb, sugar, orange juice and orange zest into a pan with a small splash of water.
Bring it to boil, then simmer gently for 10-15 minutes until rhubarb is soft.
Strain the syrup into the jug (through a fine sieve), pressing the rhubarb to get all the juice, then allow the rhubarb juice to cool down before putting it into each glass.
Put a little bit of gin into the glass on top of rhubarb juice and top up with chilled champagne.