rhubarb syrup

Cup of Yum
1. Combine the chopped rhubarb, granulated sugar, and water in a saucepan. Bring to a boil over high heat, stirring occasionally.
2. Reduce the heat and boil gently for 10 minutes, or until the rhubarb is completely broken down.
3. Strain the mixture through a fine mesh strainer or cheesecloth, pressing the solids to extract as much syrup as possible.
4. Let the syrup cool to room temperature before using. Store any leftover syrup in an airtight container in the refrigerator for up to 2 weeks.

martini

1. Muddle the mint leaves in a shaker.
2. Fill the shaker with ice. Add the gin, rhubarb syrup, fresh lemon juice, and vermouth to the shaker.Shake vigorously for about 10 seconds.
3. Strain the mixture into a chilled martini glass. Garnish with a rhubarb ribbon or a mint leaf, and serve immediately.