300g/10½oz rhubarb, chopped
100g/3½oz sugar
1 tsp ground ginger (optional)
For the rhubarb purée, place the rhubarb, sugar and ground ginger (if using) into a pan and heat gently until the sugar has melted. Cook over a medium heat for five minutes, until the rhubarb has softened. Remove from the heat and allow to cool slightly.
Transfer the mixture to a food processor and blend until smooth. Return the purée to the pan and stir over a high heat for about a minute, to drive off the excess liquid. Transfer to a bowl and set aside to cool. You'll only need 50ml/2fl oz of the purée for the cocktail - you can freeze the rest or use it in another dish, such as a crumble or fool.
For the cocktail, place the gin, rhubarb purée, pink grapefruit juice and sugar into a cocktail shaker with some ice and shake hard.
To serve, strain into a highball glass and top up with lemonade. Garnish with a rhubarb stalk.
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