Rhubarb Gin Gimlet

Adapted from the Pennsylvania Dutch Cookbook (1961)

A Happy Accident: Rhubarb Syrup Gin Gimlet

Sometimes the best recipes come from failure.

A neighbor gifted me a generous bundle of rhubarb from her garden, and I was thrilled — I’d bookmarked a vintage tea cake recipe that seemed like the perfect way to use it. I followed it faithfully. The result? A dense, pale slab that was almost aggressively flavorless. Into the compost it went.

But here’s the thing about making a rhubarb compote: the syrup it produces is delicious! Light pink and fragrant, a little tart, a little sweet. Pouring it down the drain felt criminal! And then it hit me: why not use it as a cocktail mixer?

A Brief History of the Gimlet

The gimlet is a classic for a reason. Simple and refreshing, it’s built from just three ingredients: gin, fresh lime juice, and simple syrup.  

The drink’s origins trace back to the early 20th century, likely born in the British Royal Navy. Legend credits Sir Thomas Gimlette — a Royal Navy surgeon in the early 1900s — with inventing the drink as a palatable way to get sailors to consume their daily lime juice ration, a scurvy preventative at the time. Whether the story is entirely accurate is lost to history, but the name has stuck. By the 1920s, the gimlet had made its way into fashionable bars and cocktail culture, and it’s never really left.

Enter the Rhubarb

Swapping the rhubarb compote syrup for simple syrup turned out to be a wonderful substitution. The syrup brings a delicate tartness that layers beautifully with the lime and the botanicals in the gin. It also gives the cocktail a rosy hue that looks so pretty in a chilled coupe glass — exactly the kind of drink you want to be holding on a warm evening.

The rhubarb flavor is present but not aggressive, adding depth and a faint floral quality that elevates the whole drink without overwhelming it.

Making the Cocktail

The gimlet recipe is simple: strain the syrup from your compote, combine it with fresh lime juice and your gin of choice, shake with ice, and strain into a chilled glass. That’s it. The whole thing comes together in under five minutes.

Making the Most of Your Compote

Now back to the compote… After you’ve extracted the syrup try spooning it over vanilla ice cream, swirling it into Greek yogurt or your morning oatmeal, or simply serving it warm alongside a slice of toast or pound cake. 

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

Cheers — and here’s to many more happy accidents!

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