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Rhubarb Collins


The Village Tea Room mixes organic sparkling lemonade with this syrup and gin to make a Collins. You can also use lime or lemon juice and sparkling water.


  • 4 lb rhubarb stalks, trimmed and cut into 1/4-inch pieces
  • 2 cups sugar
  • 6 cups water


  1. Bring rhubarb, sugar, and water to a boil in a 5- to 6-quart heavy pot, stirring until sugar is dissolved.
  2. Reduce heat and simmer, partially covered, until rhubarb falls apart, about 15 minutes. 3. Remove from heat and cool 15 minutes.
  3. Pour mixture into a large fine-mesh sieve set over a large bowl and drain 15 minutes, then press gently on and discard solids.
  4. Skim off any foam and cool syrup to room temperature.
  5. Pour syrup into 1 or 2 pitchers and chill, uncovered, until cold, about 2 hours.

To mix:

Add 3/4 ounce of syrup to 2 1/2 ounces gin in a shaker with ice. Shake well, strain into ice-filled glass. Top with sparkling lemonade.

Hudson Valley Restaurant Week is back this April 8-21!