Rhubarb Martini.

So I've been playing around with alcoholic infusions for a few weeks now, and the absolute winner so far is my Rhubarb Martini! Opinions differ in my household, but I think it tastes like childhood favorite Rhubarb and Custard sweeties from Marks and Spencer's which is a pretty tasty thing to have bottled!
The best part is its super easy to make.

You will need. 
1 liter Kilner clip lock preserving jar 
1 liter of white martini (you will only use about 700ml)
4 sticks of rhubarb
200g of golden caster sugar
2 table spoons of honey
4 table spoons of good quality vanilla paste
Small amount of Pink food colouring gel
1 thumb sized piece of ginger, finely chopped (optional)


Method

1. Cut the rhubarb into lengths the same size as the jar. 
2. Place the cut rhubarb into a roasting tray and add the honey, a small amount of water, 50g of sugar and a small amount of pink food colouring. 
3. Roast the rhubarb for around 15mins at 150c until it is soft but still holds it shape. 
4. Add the rhubarb and the roasting juices to the jar. 
5. Pour in the  remaining sugar and add the vanilla paste and ginger if using. 
6. Top up the whole jar with martini and seal. 
7. Shake well and leave in a cool dark place, shaking daily for around a week. 
8. Remove the rhubarb (you can use it in some scrummy crumbles) and strain out the ginger and any stringy bits of rhubarb that have developed.
9. Bottle in presentation bottles
10. Use with in 2 years (its unlikely to last this long however)

Simple, sweet and refreshing, I will serve mine with lashing of lemonade, ice and nostalgia at my next BBQ.