simple way to make any night of the week Warm rhubarb pink gin

Halo, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Warm rhubarb pink gin. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Warm rhubarb pink gin is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Warm rhubarb pink gin is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 1 bunch rhubarb, ends trimmed
  • 4 cups (1L) apple juice
  • 2 tbs caster sugar
  • 1 tsp vanilla bean paste
  • 2 whole star anise
  • 1 cinnamon stick or quill
  • 1 cup (250ml) pink gin
  • 1/2 cup fresh or frozen raspberries

Method

  • Step 1
    Reserve 1 rhubarb stem. Chop remaining rhubarb and place in a large saucepan over medium heat with the apple juice, sugar and vanilla. Cook, stirring, for 10 mins or until the rhubarb is tender. Set aside to cool slightly. Strain through a fine sieve into a large heatproof bowl. Discard solids.
  • Step 2
    Return the apple juice mixture to the saucepan with the star anise and cinnamon. Place over low heat. Cook for 5 mins or until aromatic. Remove star anise and cinnamon and discard. Add the gin and raspberries. Stir to combine. Remove from heat.
  • Step 3
    Use a vegetable peeler to peel the reserved rhubarb stem into thin ribbons. Place in a heatproof bowl. Pour over enough boiling water to cover. Drain immediately. Set aside to cool slightly.
  • Step 4
    Divide the rhubarb ribbons and gin mixture evenly among serving glasses.

So that’s going to wrap it up for this exceptional food Warm rhubarb pink gin recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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