RHUBARB SPRITZ
Steps:
- Add a few ice cubes to a glass. Then add the Rhubarb Syrup and elderflower liqueur. Top off with prosecco, stir and serve.
- For the rhubarb syrup: In a medium saucepot, add the rhubarb, sugar and 1/2 cup water. Bring to a gentle simmer over medium-low heat and cook until the rhubarb is tender and the liquid turns bright pink, 15 to 20 minutes. Strain the syrup and let cool completely.
RHUBARB SPRITZ
Provided by Food Network
Time 1h10m
Yield 1 (plus extra compote)
Number Of Ingredients 11
Steps:
- Make the compote: Combine the rhubarb, strawberries, orange zest and juice, lemon zest, sugar and vanilla in a bowl. Let macerate at room temperature until juicy, about 30 minutes. Transfer to a saucepan and simmer until syrupy, about 20 minutes; let cool. Blend with an immersion blender until smooth. (The compote will keep in the refrigerator for up to 5 days.)
- Make the cocktail: Combine the Aperol, gin, lemon juice and 1/2 ounce of the compote in a cocktail shaker and fill with ice. Shake until very cold, about 1 minute.
- Strain the mixture into a wine glass filled with ice. Top with the prosecco and garnish with a strawberry slice.
RHUBARB SPRITZER
Steps:
- In a medium saucepan, stir rhubarb, sugar and lemon juice over medium heat until sugar dissolves. Bring to a boil, then reduce heat to medium-low. Simmer, stirring occasionally, until rhubarb breaks down completely, about 6 minutes. Strain through a fine-mesh sieve, pressing solids to extract as much liquid as possible. Discard solids. Cover and refrigerate until cold, at least 2 hours and up to 1 day.
- Divide syrup among 8 glasses. Top with seltzer or Cava. Garnish with lemon and grapefruit slices, if desired. Serve immediately
SPARKLING RHUBARB SPRITZER
Folks with a rhubarb plant or two will love this recipe. It's a nice change from the usual lemonade-we enjoy it all summer long. -Sue Rebers, Campbellsport, Wisconsin
Provided by Taste of Home
Time 20m
Yield 3-1/2 quarts (14 servings, 1 cup per serving).
Number Of Ingredients 5
Steps:
- In a Dutch oven, bring rhubarb and water to a boil. Boil for 15 minutes. Cool for 10 minutes; strain and reserve juice. Discard pulp. Add sugar and pineapple juice to reserved juice; stir until sugar is dissolved. Chill thoroughly. Just before serving, add soda and ice cubes.
Nutrition Facts : Calories 230 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 21mg sodium, Carbohydrate 58g carbohydrate (55g sugars, Fiber 2g fiber), Protein 1g protein.
RHUBARB SPRITZER
Provided by Amanda Hesser
Categories non-alcoholic drinks
Time 20m
Yield Makes about 1 1/3 cups rhubarb juice; serves 4 to 5
Number Of Ingredients 5
Steps:
- In a medium saucepan, bring 1/2 cup water, sugar, rhubarb and lemongrass to a boil. Reduce to a simmer and cook until the rhubarb is tender, about 10 minutes. Push through a fine-mesh sieve. Let cool.
- Fill 4 small glasses halfway with ice. Pour into each glass a scant 1/4 cup rhubarb juice, then top with soda water to taste. Garnish with a basil leaf.
THE SHRUBARB COCKTAIL
Creating a shrub-a vinegar-based syrup-is a quick way to add sweetness and acid to any cocktail. The one used here uses tangy rhubarb and gets a slight kick from fresh ginger. Want a non-alcoholic version? Just skip the gin.
Provided by Matt Duckor
Categories Gin Ginger Cocktail Rhubarb Drink Picnic
Yield Makes 1 cocktail
Number Of Ingredients 9
Steps:
- For the ginger-rhubarb shrub:
- Combine rhubarb, ginger, vinegar, and sugar in a medium saucepan over medium-high heat. Cover and bring to a boil, then reduce heat to low. Cook, stirring occasionally, until rhubarb is completely broken down and strands are visible, 10-15 minutes.
- Using a fine-mesh sieve or a colander lined with cheesecloth, strain mixture into a glass container. Let cool to room temperature, then chill.
- For each cocktail:
- Combine gin, lime juice, and 1 1/2 ounces reserved ginger-rhubarb shrub in a cocktail shaker. Fill shaker with ice and shake until outside of shaker is frosty, about 30 seconds. Strain into an ice-filled Collins-style glass, filling three-quarters full. Top off with club soda.
RHUBARB SPRITZER
Steps:
- Slice off the leaves and brown parts from the rhubarb stalks and discard. Rinse the rhubarb stalks and slice into 2-inch pieces. Put the rhubarb slices and cinnamon sticks in a pot and cover with water. Bring to a boil and simmer until the rhubarb is soft, 3 to 4 minutes.
- Strain the liquid through a fine-mesh strainer or cheesecloth, pressing as much liquid out of the rhubarb pulp as possible. Whisk in the honey, tasting to adjust the sweetness. Discard the cinnamon and cooked rhubarb (or use the rhubarb to add bulk to a strawberry pie) and let the liquid cool.
- To serve, pour into glasses over ice and top off with sparkling water, seltzer, or champagne. Garnish with a few strawberry slices and a mint leaf.
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