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Serves : Makes about 12 ounces

Use this syrup when making the Rhuby Daiquiri. Plus: Ultimate Cocktail Guide

How to Make It


In a medium saucepan, bring the rhubarb, water and sugar to a boil. Cover and simmer over low heat until the rhubarb breaks down, about 25 minutes. Remove from the heat. Stir in the ginger and Chinese five-spice powder and let cool. Strain into an airtight container, pressing on the solids. Refrigerate for up to 1 week.

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