A refreshing alcohol-free cocktail.
600g washed Rhubarb
250g Caster Sugar
Juice of 1 Lemon
1 bottle Elderflower Sparkling Water
24 Large Blueberries
Ice and Mint Leaves, to serve
Chop the rhubarb into small chunks. Put into a large pan along with the lemon juice, caster sugar and water. Slowly bring to the boil to dissolve the sugar, then turn down the heat and simmer briskly for about 25 minutes, stirring as you cook, until the rhubarb is very soft and the liquid is thickened.
Strain through a sieve, pushing through to extract as much pulp as possible and allow to cool, then chill.
Put 6 blueberries on 4 thin kebab sticks, to use as stirrers.
Divide between 4 tall glasses, add ice, mint leaves and top with the sparkling water. Place a blueberry stirrer into each glass and serve.