Rosy Compass

01

What you’ll need

• 180 g sliced fresh or frozen rhubarb
• 200 ml water
• 40 g granulated cane sugar
• 1 whole star anise
• 2 broad strips grapefruit peel, with as little white pith as possible
• 2 tsp fresh lemon juice
• 1/4 tsp pure vanilla extract
• 1 small pinch fine sea salt
• 150 ml plain sparkling water, well chilled
• 2 long grapefruit twists, for garnish
• 2 whole star anise, for garnish

02

Mix the drink

1. Combine the rhubarb, water, cane sugar, one star anise and the broad grapefruit peel strips in a small saucepan.
2. Bring to a gentle simmer over medium heat, then reduce the heat and cook uncovered for 8 minutes, stirring once or twice, until the rhubarb has softened and released its colour.
3. Remove from the heat. Stir in the lemon juice, vanilla and sea salt, then cover and steep for 20 minutes.
4. Pour through a fine-mesh sieve into a heatproof measuring jug. Let the liquid drain without pressing hard on the fruit so the cordial stays clear.
5. Refrigerate the cordial for at least 30 minutes, until thoroughly cold. Chill the sparkling water at the same time.
6. Measure 75 ml chilled rhubarb cordial into each glass. Slowly add 75 ml sparkling water down the inside of each glass to preserve the fine bubbles, then give one gentle lift with a bar spoon.