Method

• 1.
  Preheat oven to 120°C/100°C fan-forced. Line a baking tray with baking paper. Arrange thinly sliced rhubarb in a single layer on prepared tray and roast for 1 hour 30 minutes, or until dehydrated but not browned. Remove from oven to cool, then finely chop.
• 2.
  Roughly chop remaining rhubarb and place in a saucepan with vanilla, sugar and 1 cup (250ml) water over medium heat, stirring until sugar dissolves. Bring to a simmer and cook for 10 minutes, or until thick and syrupy. Strain through a fine sieve into a bowl, reserving both puree from sieve and strained rhubarb syrup.
• 3.
  Divide molasses among glasses and add a dollop of reserved puree. Top with ice. Combine gin, kombucha and reserved rhubarb syrup in a jug and pour into glasses. Sprinkle over finely chopped dried rhubarb to serve.