This recipe for rhubarb syrup is one of the first cocktail syrups I make every year. The rich flavours and excesses of Christmas are a distant memory. Pancake Day was all too brief and I’m searching like an ant for some unashamed sugary sweetness.
The traditional Bellini is made with white peaches. White peaches are a bit scarce north of the Mediterranean. Which got me thinking. What could be more traditionally British in spring than rhubarb and ginger?