Rhubarb, Grapefruit and Thyme Cocktails

• 2 fl oz (60 ml) Rhubarb-Grapefruit syrup (recipe follows) 
• 2 fl oz (60 ml) vodka 
• 2 fl oz (60 ml) freshly squeezed grapefruit juice 
• ice

Rhubarb-Grapefruit Syrup

• 2 cups (220 g) rhubarb chopped into ~2-inch pieces 
•  rind of half a grapefruit, peeled into ~2-inch strips 
• 5 sprigs of fresh thyme 
• 1/2 cup (100 g) granulated sugar 
• 1 1/2 cups (375 ml) water 

Place the syrup, vodka and grapefruit juice into a cocktail shaker filled with ice and shake for 15 seconds. Strain the mixture over ice into two glasses. Garnish with the grapefruit zest and thyme sprigs, if desired.  

To make the syrup combine all the ingredients in a small saucepan. Cook over a high heat stirring just until the sugar has dissolved. Bring to the boil then turn down the heat and leave to simmer until the rhubarb is falling apart. Push the mixture through a fine-mesh strainer placed over a bowl. Discard the pulp left in the strainer and transfer the pink syrup to a clean jar fitted with a lid. Store in the fridge until needed.

Serves 2.

VERDICT:  These are fantastic--more grapefruity than rhubarby, sweet and a little tart.  We used rhubarb and thyme from the garden.  From Top With Cinnamon.  Keep.