Put the sugar and saffron in a pan with the water and heat until the sugar has dissolved. Once the syrup becomes thick and glossy, remove it from the heat and cool in an ice bath. Bottle when cold – it will keep in the fridge for several weeks.
Put all the ingredients in a saucepan and simmer at the lowest possible heat until all the sugar has melted. Remove from the heat and cool in an ice bath. When the shrub is quite cold, strain out the vanilla pod and bottle. It will keep in the fridge for several weeks.
Juice the rhubarb stalks and pour a
Double strain the cocktail through mesh into a chilled coupette. Garnish with candied dried rhubarb skin or a small stalk of fresh rhubarb. Enjoy!
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