Ingredients for 4 glasses
Rhubarb-strawberry syrup
750 g rhubarb
250 g strawberries
160 g syrup sugar
1 lemon
350 ml water
1 pinch bourbon vanilla


Rhubarb-strawberry spritz with gin
4 large ice cubes
16 cl rhubarb-strawberry syrup (see above)
16 cl Gin
800 ml tonic water or mineral water
Fresh mint and strawberries for decoration


Rhubarb-strawberry spritz without alcohol
4 large ice cubes (alternatively 8 small ice cubes)
160 ml rhubarb-strawberry syrup
960 ml tonic water or mineral water
Fresh mint and strawberries for decoration

Preparation
Rhubarb-strawberry syrup
Boil a flip-top glass bottle with hot water and sterilise it.

Wash, clean and pat the rhubarb and strawberries dry.
Slice off the ends of the rhubarb stalks and cut the rhubarb into 1.5 cm pieces.
Remove the greenery from the strawberries and cut them into slices.

Combine the fruit together with the sugar in a saucepan and leave covered to infuse in the refrigerator overnight. This will give the syrup a more intense colour and flavour.

The next day juice the lemon. Add lemon juice, water and bourbon vanilla to the saucepan. Mix all ingredients with the help of a wooden spoon.

Place the saucepan on the stove and bring to a boil.
Reduce heat and simmer over medium heat for 30 minutes, stirring occasionally.
Then empty through a fine sieve.
Pour the hot syrup directly into sterilised flip-top glass bottle, close the top, and allow to cool.

Tip: Transfer the leftover compote into a preserving jar and serve with muesli and yoghurt for breakfast.


To make cocktails:
Distribute all ingredients into 4 glasses one after the other and decorate with fresh mint and strawberries.

Recipe: Jessica Lerchenmüller, vollmundig.org