By Elaine Lemm
The Star at Harome
First of the season forced Yorkshire rhubarb is the best; its vibrant pink hue gives a lovely glow. Stew down the rhubarb with a little splash of water, place a lid on top and cook for 10 to 15 minutes. Strain the juice from the pulp through a fine sieve – set the fruit aside and use for a compôte.
Add the vodka and sugar to the juice, mix thoroughly and pour into a large bottle or anot