Rhubarb Spritzer Recipes

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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



Rhubarb Spritzer image

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.

1/2 cup sugar
3/4 pound rhubarb, chopped
1 stalk lemongrass, chopped
Soda water
4 basil leaves, for garnish

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



Sparkling Rhubarb Spritzer image

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.

12 cups chopped fresh or frozen rhubarb
4 cups water
2-1/2 to 3 cups sugar
1 cup pineapple juice
2 liters lemon-lime soda, chilled

RHUBARB SPRITZER

Categories     Wine     Alcoholic     Grapefruit     Summer     Rhubarb     Self     Drink

Yield Makes 8 servings

Number Of Ingredients 5



Rhubarb Spritzer image

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

10 ounces rhubarb (about 3 medium stalks), cut into 1/2-inch slices
3/4 cup sugar
1 tablespoon fresh lemon juice
3 cups seltzer or 1 bottle (750 ml) dry sparkling Cava wine, chilled
Lemon and pink grapefruit slices, halved (optional)

RHUBARB SPRITZ

Provided by Food Network

Time 1h10m

Yield 1 (plus extra compote)

Number Of Ingredients 11



Rhubarb Spritz image

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.

4 ounces rhubarb, chopped
1 cup strawberries, hulled
Grated zest and juice of 1/2 orange
Grated zest of 1/2 lemon
1/2 cup sugar
3/4 teaspoon pure vanilla extract
1 1/4 ounces Aperol
1/2 ounce gin
1/4 ounce fresh lemon juice
2 ounces prosecco or other sparkling wine
Strawberry slice, for garnish

SPARKLING RHUBARB SPRITZER

Make and share this Sparkling Rhubarb Spritzer recipe from Food.com.

Provided by CookingONTheSide

Categories     Beverages

Time 25m

Yield 3 1/2 quarts

Number Of Ingredients 5



Sparkling Rhubarb Spritzer image

Steps:

  • In 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 916.6, Fat 1, SaturatedFat 0.2, Sodium 77.1, Carbohydrate 231.4, Fiber 7.7, Sugar 207.9, Protein 4.3

12 cups chopped rhubarb (fresh or frozen)
4 cups water
2 1/2-3 cups sugar
1 cup pineapple juice
2 liters carbonated lemon-lime beverage, chilled

RHUBARB SPRITZ

Provided by Valerie Bertinelli

Categories     beverage

Time 50m

Yield 1 drink

Number Of Ingredients 6



Rhubarb Spritz image

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.

2 tablespoons Rhubarb Syrup, recipe follows
2 tablespoons elderflower liqueur, such as St-Germain
Chilled prosecco or club soda, for topping
2 large stalks rhubarb, cut into 4-inch pieces
1/2 cup sugar
Juice of 1 lemon

RHUBARB SPRITZER

As seen in Self Magazine July 2014. You can make this non-alcolholic or alcoholic, your choice...either use the seltzer or the wine.To get the prettiest blush color for this drink, be sure to choose rhubarb without any green streaks, and don't remove the fibrous pink peel.

Provided by Foxfire13

Categories     Beverages

Time 2h10m

Yield 1 pitcher, 8 serving(s)

Number Of Ingredients 6



Rhubarb Spritzer image

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 amount 8 glasses.
  • Top with seltzer or Cava wine.
  • Garnish with lemon and grapefruit slices.
  • Serve immediately.

Nutrition Facts : Calories 159.7, Fat 0.1, Sodium 25.1, Carbohydrate 23.6, Fiber 0.8, Sugar 20, Protein 0.5

10 ounces rhubarb, cut into 1/2 inch slices
3/4 cup sugar
3 cups seltzer water
750 ml cava wine, dry sparkling
8 lemon slices
8 pink grapefruit slices

RHUBARB SPRITZ

Try this lovely low alcohol rhubarb spritz. A spritz would normally contain gin, but the sharp lemon and aromatic star anise mean you won't miss it

Provided by Miriam Nice

Categories     Cocktails, Drink

Time 11m

Number Of Ingredients 7



Rhubarb spritz image

Steps:

  • Put the caster sugar, rhubarb, orange and star anise in a pan with the water. Bring to a simmer and cook gently for 5-6 mins, or until the rhubarb is soft and the sugar has dissolved. Remove from the heat, leave to cool and strain into a jug. (See tip below.)
  • Pour 100ml of the syrup into a mixing glass or a jug with the lemon juice, rosé and ice. Stir well until the mixture has chilled, then strain into two wine glasses over ice. Top up with soda water, taste and add a dash more syrup, if you like. Garnish each with a peeled rhubarb ribbon.

Nutrition Facts : Calories 82 calories, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 0.5 grams fiber, Sodium 0.02 milligram of sodium

50g caster sugar
2 large sticks rhubarb , chopped
1 orange , zest pared into strips
1 small star anise
50ml lemon juice
100ml rosé wine
soda water

RHUBARB SPRITZER

Categories     Spring     Rhubarb     Simmer     Boil

Yield makes approximately 8 cups

Number Of Ingredients 6



Rhubarb Spritzer image

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.

10 stalks fresh rhubarb
2 cinnamon sticks
Honey to taste
Sparkling water, seltzer, or champagne, for serving
4 strawberries, thinly sliced
1 sprig mint

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