T he spiced rhubarb base doesn’t make quite as much as you might imagine, because it’s reduced so much that you end up with a super-thick and very intense cordial. That said, any leftover cordial also works well as a soft drink mixed with water and lemon juice to taste; it’s pretty tasty poured over thick yoghurt and/or fruit, too. Mid-spring moment Serves 1 For the cordial 100g rhubarb , trimmed and roughly chopped 100g white caster sugar 1 heaped tbsp pink peppercorns 1 heaped tbsp black peppercorns 3 fresh bay leaves For the drink 35ml armagnac – we use Baron de Sigognac 15ml bianco vermouth – we use Cocchi Americano Bianco 20ml rhubarb and bay leaf cordial (see above and method) 2 dashes rhubarb bitters 10ml lemon juice 15ml egg white Put all the ingredients for the syrup in a saucepan and add 100ml water. Bring to a boil, stirring to dissolve the sugar, then turn down to a low simmer and cook until the mix is reduced by half (depending on the temperature, this could take half an hour upwards).…