Add all ingredients to a shaker with ice and shake vigorously. Strain into a cocktail glass and garnish with a slices of rhubarb.
*Recipe: Rhubarb raspberry syrup
Quality rhubarb nectar (500ml)
Raspberries frozen or fresh (250g)
Juice of one lemon
Bring the rhubarb nectar to a boil, add the pureed raspberries, sugar and lemon juice, let it boil briefly, then simmer at a low temperature for 20 minutes. Leave to cool and strain through a sieve. Pour the finished syrup into a clean bottle. The syrup lasts up to 2 weeks in the refrigerator.