Gin & tonic with rhubarb syrup

Tonight, 10 years ago, Rob and I had our first ever date. And kiss! And, um, kiss. Yes kiss! It was a great first date. We had met a few weeks before on a blind breakfast date and there had been many a text between us, but tonight was the very first ACTUAL date. We met after I’d been at a World Cup rugby match between Ireland and Romania (random I know) when I got a text from him on the train on my way home with my sister Lucy. I was squealing like a school girl and was SO nerfous that she had to reply to him for me. I got home, got dressed and hightailed it into the city to a dodgy random pub. We drank Corona’s and he sang along to Ice Ice Baby which won my heart. We laughed and we talked, and while there was a certain amount of bum sniffing there was a certain frisson and electricity running between us that told me something important was happening.

We had our first kiss on the corner of Philip and Bridge Street and I think I fell in love about 3.5 seconds later. There were more dates after that, and a marriage proposal 4 months after that. And here we are, 10 years later.

This man internet, this man.

I just plain love him and his lovely, kind, patient, funny, smart ways. We’ve created such a great life, a beautiful family, one that I never believed in gazillion years I could have. He just makes me happy. So thank you Rob, for everything. I can’t wait to see what the next 10 years brings us, and the 10 after that, and the ten after that, and that, and that…

I read a recipe this week for a gin and tonic with rhubarb syrup and I was like, that’s my favourite thing, but better! Which is kind of like what Rob is to me. So here it is…

Gin & Tonic with Rhubarb Syrup

Bunch rhubarb cut into inch size pieces
1 cup sugar
1 cup water
Gin
Tonic water
Lemon slice

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Cut your rhubarb into inch size pieces and throw into a heavy based saucepan. Add in the cup of sugar and the cup of water and bring to the boil. Then turn the heat down and let it simmer for about 10 mins (or until the rhubarb is soft).

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Put the fruit through a sieve catching that syrupy goodness at the botttom. Use the back of your spoon to push it through.

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Pour into a clean bottle and whack in the fridge. This will keep for quite some time in the fridge. Use the fruit on your porridge, spread on toast, spooned through yoghurt or just by the spoonful, as I like it.

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I then made my Gin & Tonic the way I like it: lots of ice, heavy on the gin, a dash of the rhubarb syrup, squeeze & slice of lemon & tonic water. I’ve used the syrup as a cordial base for the girls too – they loved it.

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Rob, you are the tonic to my gin and I toast to you this fine evening for the very best 10 years of my life x

Comments

  1. GourmetGirlfriend says:

    If i was drinking alcomohol I would totally love this drink about as much as I love your love story.
    i LOVE rhubarb so very much.
    xxxxxxx
    love to you lovers.
    xxxxxx

  2. Jay - Moodie Foodie says:

    That’s beautiful Beth. I I liked Gin and Tonic I’d have one with you but I guess I’ll just have a bubbles instead. Have a wonderful evening xo

  3. Luffly! A big congratulations to you and Rob, certainly meant to be!
    Clint and I just celebrated 16 years together, how is that even possible?!

    Mmm that looks delish, I’ve never seen rhubarb here so not sure I could make it. x

  4. Rhi@FlourChild says:

    Congratulations! Just worked out it’s nearly 10 years I’ve known Hans too… time flies when you’re having fun!!
    LOVE me some rhubarb and actually have some in the fridge. .. on to it! I’ve also seen rhubarb syrup in the foodie section of ikea. Yum! Cheers to you and Rob xxxx

  5. Reannon Hope says:

    Ain’t love just the best?! I love hearing about great lovers & their stories.
    I thank my lucky stars that I found Tim when I was a teenager ( 18 years ago come January) because my life is infinitely better because of him.

  6. A Farmer's Wife says:

    I got married 10 years ago today! So it was obviously a good day for both of us….

  7. carohutchison says:

    How good are great first kisses! Literally weak at the knees.

  8. Josephine says:

    Noice! Funny, I’m reading this on my 10th wedding anniversary! I’m at a hotel in the city (very near where you had your first kiss!) getting ready for dinner at a fancy pants restaurant. An auspicious time, perhaps? Hope you have a loverly weekend ;-)

  9. Emily Furlong says:

    Ooohhh…. I imagine a dash of this in the bottom of just about anything would be lovely! But right now it’s champagne and mojitos that are dancing in my imagination… Rhubarb mojito! OMG!

  10. pixelhazard says:

    I always found rhubarb too sour for dessert but it’d be heaven in my drinks!

    X. pixelhazard | Bright Green Laces |

  11. I love love and I love vodka, and our first kiss was in a club called Vodka Bar 9 years ago, so this has hit every sweet spot I could ever have. Now I feel like a vodka…

  12. Margaret Elvis says:

    Running a bit late but congratulations to you and Rob and I love what you’ve done with the rhubarb. May just try it out. Phil and I just celebrated our 46th wedding anniversary last month so there’s a challenge for you. We’re hoping we can make it to our Golden Anniversary in 4 years time. We are sure going to make the effort.

  13. Congrats to you and Rob. Sounds like 10 great years!
    I make a passion fruit, cranberry and gin syrup, which I love topped with bubbles, Its my summer drink. But, I’m loving that pretty pink rhubarb syrup of yours…….Guess I’ll just alternate :)

  14. Bought 2 bunches of rhubarb today, very excited to try this. Not a gin fan though, do you reckon this would be nice with white rum or vodka? Eek, I sound trashy with my poison of choice :

Trackbacks

  1. […] It’s JUST there…merely a few hours away. I am on a syrup run at the moment after my rhubarb syrup that I made last week (I added it to Prosecco last night and it was VERY good!) Here’s a […]

  2. […] if anything I might use some of the syrups I have created before like the rosemary or rhubarb ones to create some lovely cocktails…but I’d say it’s just going to be mineral […]

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