Ingredients
Cube Ingredients
- 8 Cups Rhubarb
Cubed - 4 Cups White Sugar
More or less to taste - 2 Cups Water
Method
Cube Ingredients
- 8 Cups Rhubarb
Cubed - 4 Cups White Sugar
More or less to taste - 2 Cups Water
Put rhubarb, sugar, and water into a large pot and simmer at a low temperature until the rhubarb breaks down into strands. Stir often so the bottom does not scorch. Add more water if needed, and adjust sugar to taste. The mixture should be tart but not too sour.
Pour the cooked mixture through a seive. I used a standing applesauce maker for this step but a seive over a deep pot would also work. Allow the mixture to slowly drip without pressing so that the resulting liquid is fairly clear. Pour into ice cube trays, emptying into freezer bag when hard. Store in the freezer until needed.
Note: Don't throw out the rhubarb pulp! You can keep this to add to loaves or muffins or to eat with yogurt.
Place 2 frozen rhubarb cubes into a highball glass, along with 1 ounce of gin. Top with chilled tonic water. Can add more ice cubes if desired. Stir, garnish with a lime wedge if desired and enjoy.