Rhubarb Collins

• 2 lbs. rhubarb, trimmed and cut into 1/2" pieces
• 3/4 c. sugar
• 3 c. water
• 3/4 c. freshly squeezed lime juice
• 13/4 c. (400 ml) gin
• 11/2 oz. Cointreau or orange liquer
• 1 liter club soda
• lime wedges for garnish

1. 1) Bring rhubarb, sugar, and water to a boil in a large pot. Stir until sugar dissolves, then reduce the heat to low and simmer, partially covered, until the rhubarb falls apart, about 15 minutes.
2. 2) Remove from the heat and cool for about 15 minutes. Pour the mixture through a fine-mesh sieve set over a large bowl and drain for 15 minutes, then press gently on and discard solids.
3. 3) Cool the syrup to room temperature, then pour it into 1 or 2 pitchers or jars and chill uncovered until cold, about 2 hours. (I chilled mine in the freezer for about an hour)
4. 4) Stir in the lime juice, gin and Cointreau.
5. 5) Fill glasses with ice and add the rhubarb-gin mixture, stopping about 1 inch from the rim of the glass. Top off with club soda. Run a wedge of lime around the rim of each glass, then squeeze lime into the drink.

rhubarb, sugar, water, freshly squeezed lime juice, gin, orange liquer, club soda, lime wedges

Taken from www.epicurious.com/recipes/member/views/rhubarb-collins-50092934 (may not work)