Rhubarb Gin Gimlet

Adapted from the Pennsylvania Dutch Cookbook (1961)

What do you do when you have a massive recipe fail? Convert it into a classic cocktail, that’s what! Now stick with me here…

A friend gave me some rhubarb from her garden and I found a vintage recipe for a rhubarb tea cake that sounded great – but it was a total, flavorless bust.

Rather than waste the flavorful syrup from the rhubarb compote, I used it in place of simple syrup for a refreshing summer twist on a gin gimlet, my favorite classic cocktail.

A gimlet is a delicious mix of gin, lime, and simple syrup and it’s a true classic. The cocktail dates back to the 1920s, though legend has it that the drink was named after British Royal Navy surgeon Sir Thomas Gimlette in the early 1900s, who allegedly created it to encourage his shipmates to drink lime juice as protection against scurvy (but we may never know!).

The recipe couldn’t be easier! Extract the rhubarb syrup from the compote and mix with lime juice and the gin of your choice. Shake with ice and serve in a chilled glass.

The result is a refreshing ode to summer! The rhubarb gives it a delicate pink hue and it is just delicious.,

The rhubarb compote itself is wonderfully versatile—it can be enjoyed over ice cream, stirred into oatmeal or yogurt, layered with custard, or over cake.

You’ll find the recipes for both the rhubarb compote and the gimlet below.

Cheers!

Rhubarb Compote

Adapted from the Pennsylvania Dutch Cookbook (1961): This rhubarb compote is so versatile, and can be enjoyed over ice cream, in oatmeal or yogurt, layered with custard or over cake. You can even use the syrup to create summery cocktails! The recipe comes together quickly on the stove top and is full of fresh summer flavor.

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Course Dessert

Servings 2 cups

Ingredients

  

• 1 lb rhubarb, cut into 1” pieces (about 4 cups)
• ¾ cup sugar
• 2 teaspoons lemon juice
• 1 teaspoon lemon zest

Instructions

 

• Add all ingredients to a saucepan.
• Cook over medium heat, stirring until sugar dissolves and a syrup forms.
• Cover and simmer for about 15 minutes, or until rhubarb is tender, stirring occasionally.
• Store in an airtight container in the refrigerator for up to one week.

Keyword rhubarb compote, rhubarb desserts, stewed rhubarb, vintage recipes

Rhubarb Gimlet

My favorite go-to cocktail is a gin gimlet—a delicious mix of gin, lime, and simple syrup that's a true classic. For a refreshing summer twist, we swap the simple syrup with rhubarb syrup.

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Course Drinks

Servings 1

Ingredients

  

• 2 oz gin
• 2 oz rhubarb syrup (from stewed rhubarb)
• 1- 1 ½ oz fresh lime juice, or to your taste

Instructions

 

• Make rhubarb compote (you can find the recipe on this site).
• Strain the rhubarb through a fine mesh strainer and reserve the syrup.
• Add all cocktail ingredients to an ice-filled shaker.
• Shake well.
• Strain into a chilled glass.
• Garnish with a lime wedge, wheel, or twist if desired.

Keyword classic cocktail, cocktail, gimlet, gin cocktail, gin gimlet