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For 1 batch (8 servings) rhubarb syrup:
Add the sugar, water, rhubarb and orange zest to a medium saucepan. Cook over medium-low heat, stirring occasionally, until syrup thickens slightly and rhubarb starts to soften and break down (approx.15 minutes).
Strain through a fine mesh strainer. Use the back of a spoon to push on the rhubarb to extract any remaining liquid from the pulp. Let cool and store in the refrigerator until ready to use.
For the cocktail:
Add the lemon juice, rhubarb syrup, Lillet Blanc, and Kim Crawford Sauvignon Blanc to a shaker filled with ice. Shake and strain over new ice into a coupe glass. Garnish with a rhubarb ribbon. (note: a vegetable peeler works well for making nice long rhubarb ribbons).