The Rhubarb follows the same structural logic as Mother Root's original Ginger — apple cider vinegar as a base, blossom honey for balance, concentrated juice as the lead flavour. Here it's rhubarb and apple concentrate alongside angelica root extract, chinotto and ginger natural flavours, and a nod to oak extract. Two years in development, apparently. In practice, it's designed as a spritz-style drink rather than a sipping concentrate. The recommended serve is 25ml into a champagne flute, topped with 150ml cold soda water — closer to a sparkling wine replacement than an aperitif you'd mix seriously. At that dilution it's genuinely light, tart, and aromatic, with the chinotto adding a dark citrus note you wouldn't get from rhubarb alone. It's a seasonal limited edition, which means stock doesn't hang around. The 500ml bottle at £32 is more expensive than the Ginger, though the same 1:6 serve ratio applies, so you get roughly 20 serves from it. Worth a look if you want something that drinks more like a glass of rosé than a soft drink.