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To serve

Nutrition: Per serving

  • kcal265
  • fat0g
  • saturates0g
  • carbs23g
  • sugars23g
  • fibre0.4g
  • protein0.3g
  • salt0.04g

Method

  • step 1

    Tip the sugar and 75ml water into a saucepan over a medium heat. Heat gently until the sugar has dissolved, then stir in the chopped rhubarb. Simmer for 15 mins until the rhubarb is soft and falling apart. Leave to cool before passing through a fine sieve, using a ladle or the back of a spoon to extract as much liquid as possible.

  • step 2

    Peel the extra stick of rhubarb into strips using a vegetable peeler. To serve, tip some ice, the mint leaves and cucumber slices into a large punch bowl or jug, then pour over the rhubarb syrup, lemon juice, gin, elderflower liqueur, elderflower cordial, prosecco and soda water. Stir well.

Recipe from Good Food magazine, May 2023

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