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Cooler, Rhubarb, Vanilla and Lemon

Source of Recipe

winosandfoodies.com


List of Ingredients

500g rhubarb,trimmed and chopped
2 cups (440g) caster (superfine) sugar
1 cup @250ml) water
1 vanilla bean,split and seeds scraped
3/4 cup (180ml) lemon juice
2/3 cup (160ml) gin (optional)
4 cups (1 litre) soda water
crushed ice, to serve
250g strawberries,hulled and thinly sliced



Recipe

Place the rhubarb, half the sugar, water and vanilla in a saucepan over low heat, stirring, until the sugar is dissolved. Increase to high and bring to the boil for 5 minutes, or until thickened slightly. Allow to cool completely before straining, reserving the syrup and vanilla bean. Set aside.
Place the lemon juice and remaining sugar in a saucepan over low heat and cook, stirring until the sugar is dissolved. Increase heat to high, bring to the boil and cook a further 2 minutes or until thickened slightly. Allow to cool completely.
Place the gin, lemon syrup, soda water and rhubarb syrup in a 6 cup capacity (1.5 litre) jug and stir to combine. Add the ice and top with the strawberry slices.
Makes 6 cups.