You can’t but marvel at nature, especially whilst cooking fruits like the colourful rhubarb. It is always a joy to create impressive looking dishes and drinks all done with nature-powered colourings. I have rhubarb popping up in my garden, and I’m on my second harvest already, so I thought a little celebratory drink to mark the arrival of spring is in order! _____________________________________ Rhubarb and Ginger Gin Fizz Syrup: 200g sugar 200 ml water 150g finely chopped rhubarb 1/2 vanilla bean, pod split and scraped 1 thumb of fresh ginger, finely chopped Mixers: 100ml gin 100ml rhubarb syrup 150ml prosecco or other sparkling wine a squirt of lemon juice crushed ice to serve 4 sprigs of rosemary __________________________________ To make the syrup: Combine all the ingredients in a heavy-bottomed saucepan and bring to a boil. Lower the heat to a simmer and cook gently until the fruit is soft and the liquid has thickened slightly, about 20 minutes. Pour and strain the liquid into a large bowl. Pour the hot syrup into a sterilized glass …