The perfect cider for this cocktail is one that has a substantial fizz and isn’t too sweet—but either a strong or mild apple flavor is fine, depending on your preference. Adjust the amount of puree you use based on the sweetness of your cider.
1/2 pound rhubarb, chopped
1 tablespoon grated fresh ginger
1/2 cup sugar
Juice of 1 large lime (about 3 tablespoons)
Dry hard apple cider
Combine the rhubarb, ginger, sugar, and lime juice in a large saucepan. Bring to a simmer over medium heat. Reduce heat to low and cook, stirring occasionally, until the rhubarb is completely limp, about 20 minutes; it will cook down into a smooth puree. Let cool to room temperature, then transfer to a bowl and chill overnight in the refrigerator. (You can also spread it in a thin layer in a baking dish and freeze it until the mixture is cold, but not frozen.)
To serve, scoop one tablespoon of the puree (or to taste) into the bottom of a champagne glass. Fill it halfway with cider, stir to blend with a small spoon, then fill the glass the rest of the way with cider.
gluten-free • vegan