Name: Rhubarb Collins
Yield: Serves about 16
Ingredients: 4 lb rhubarb stalks, trimmed and cut into 1/2-inch pieces; 2 cups sugar; 6 cups water; 3/4 to 1 cup fresh lime juice; 1 (750-ml) bottlegin (optional); 1/3 cup Cointreau or other clear orange liqueur (2 1/2 oz; optional); 2 (1-liter) bottles seltzer water, chilled; 16 small lime wedges

The tangy flavor of seasonal rhubarb complements the taste of gin surprisingly well. You can double the quantities for a bigger batch.

Cooks' Note

Cooks' notes:
Rhubarb syrup (without lime juice, gin, or Cointreau) can be made 1 day ahead and chilled, covered, or frozen 1 week.
Lime juice, gin, and Cointreau can be stirred into rhubarb syrup 4 hours ahead and chilled, covered.

Recipe notes

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