Charred Rhubarb Sour

20ml Charred Rhubarb Compote syrup

45ml Four Pillars Original Dry Gin 

20ml Lemon Juice 

Acquafaba or egg white

Method

Shake all the ingredients with ice in a cocktail shaker and strain over fresh ice. 

Garnish with charred rhubarb stems 

Charred Rhubarb Compote 

500g rhubarb, trimmed and sliced 1/4″ thick

500g cups sugar

NB: Feel free to make more to save for another day - use equal parts sugar to fruit.

Method

Heat oven broiler. Arrange rhubarb in a single layer on a greased, foil-lined baking sheet; broil until slightly charred, 6–8 minutes, and transfer to a saucepan. Add sugar and cook over medium-low until rhubarb breaks down and sauce thickens to a jam-like consistency, about 30 minutes. Strain off the syrup. Reserve some charred rhubarb stalks for garnish.