The Pickle House in Hackney has teamed up with Captain Morgan to create a delicious ‘Rhuby Daiquiri’ in light of the current​ rhubarb season.

Recipe for rhubarb syrup

350g chopped rhubarb

85g caster sugar

75ml water

Heat the water and sugar together very gently until the sugar dissolves then add the rhubarb, cover with a lid and increase the heat so that it starts to boils then let it simmer covered for 5 mins. Pour the mix into a sieve over a bowl and get all the juice out. Pour the juice back in the pan and cook until it turns into a syrup. let it cool.

Both of these can then be put into a bottle and kept in the fridge for up to a month.

25ml Captain Morgan White Rum (0.9 units)

15ml Rhubarb syrup

10ml The Pickle House Original Pickle Juice (optional)

Juice of half a lime

Ice

Put all in a cocktail shaker, shake then pour into a coupe.

Use a vegetable peeler to make shreds of rhubarb can also put them in a bowl of iced water and they will curl.

Or thinly slice the rhubarb.

Could also make this frozen by blending it all together.

Please drink responsibly