Place rhubarb, sugar and water into a sauce pan and bring to a boil, stirring constantly to dissolve sugar.

Reduce heat and simmer for about 30 minutes or until the sauce has thickened.

Add River Rose Gin and stir until the alcohol has evaporated off and the flavor is left.
Remove from heat and cool.

To make a larger batch just increase the ingredients and experiment a bit.
The tartness of the rhubarb goes well with the smooth botanical flavors of the River Rose.

Serving suggestions:
Straight up as a sauce, warm over short bread or ice cream.