Cooking the rhubarb very gently results in a nice clear syrup, which is just tart enough for this fresh welcome cocktail.
- 400 ml Campari
- 240 ml lime juice (about 6 limes)
Slow-cooked rhubarb syrup
- 2 bunches rhubarb, trimmed (700gm), thinly sliced diagonally
- 500 gm caster sugar
- 1 vanilla bean, split and seeds scraped
- 1For slow-cooked rhubarb syrup, combine ingredients in a heatproof bowl, place over a saucepan of simmering water and stir to combine and until sugar dissolves. Cover tightly with plastic wrap and cook over low heat until rhubarb is tender and a syrup forms (1½ hours). Cool rhubarb in syrup, then strain reserve syrup and rhubarb separately. Makes about 400ml syrup. Reserved rhubarb can
be used as an accompaniment to the <a href="triple-cream-cheese-with-olive-oil-chestnut-and-rosemary-biscuits.htm">cheese and olive oil, chestnut and rosemary biscuits</a>.
- 2Meanwhile, chill tall glasses. Stir Campari, lime juice and rhubarb syrup in a jug, pour into glasses to taste. Top up drinks with ice cubes and soda water and garnish with orange slices.