1 bunch rhubarb, ends trimmed
4 cups (1L) apple juice
2 tbsp caster sugar
1 tsp vanilla bean paste
2 whole star anise
1 cinnamon stick or quill
1 cup (250ml) pink gin
1/2 cup fresh or frozen raspberries
- Reserve 1 rhubarb stem. Chop remaining rhubarb and place in a large saucepan over medium heat with the apple juice, sugar and vanilla. Cook, stirring, for 10 mins or until the rhubarb is tender. Set aside to cool slightly. Strain through a fine sieve into a large heatproof bowl. Discard solids.
- Return the apple juice mixture to the saucepan with the star anise and cinnamon. Place over low heat. Cook for 5 mins or until aromatic. Remove star anise and cinnamon and discard. Add the gin and raspberries. Stir to combine. Remove from heat.
- Use a vegetable peeler to peel the reserved rhubarb stem into thin ribbons. Place in a heatproof bowl. Pour over enough boiling water to cover. Drain immediately. Set aside to cool slightly.
- Divide the rhubarb ribbons and gin mixture evenly among serving glasses.