- Amanda
Rhubarb's bracing acidity and generous fragrance make it a perfect medium for drinks. You cook down a little rhubarb with sugar and a dash of water, season it however you like -- ginger, lemongrass, or why not cardamom? -- strain the mixture, and blend the syrup with sparkling water or, better yet, prosecco.
Here I added vanilla to the rhubarb and then squeezed a lime into the drink. And as I sit here sipping it on a late April evening when it's still 80 degrees out, I'm pretty happy with my little midnight elixir.
Rhubarb Lime Spritzer
Makes 6 drinks
- 3/4 pound rhubarb, cut into 1/2-inch pieces
- 1/2 cup turbinado sugar
- 1/8 teaspoon vanilla extract
- 36 ounces sparkling water or prosecco
- 6 lime wedges
1. Place the rhubarb, sugar and 2 tablespoons water in a medium saucepan. Cover and place over medium heat. Simmer until the rhubarb is soft enough to mash with the back of a spoon -- then mash it! Stir in the vanilla.
2. Pass the rhubarb mixture through a fine-mesh sieve into a bowl, pressing the solids with the back of a spoon to extract as much syrup as possible. You should have 3/4 cup syrup.
3. Fill 6 tumblers with ice. Add 2 tablespoons of syrup to each glass. Top with sparkling water (or prosecco). Squeeze a lime wedge into each glass. Give each drink a stir. Then toast to your thirst and happiness.
15 Comments on Rhubarb Lime Spritzer:
OHHH! I am soo ready for Summer...here in the Napa Valley we have had one of the longest, wetest, coldest winters that we have had for a long time. Today the sun is teasing us a little. I want to sit in the sun and have this drink! Two vitamins at a time Vitamin C and D!
Just made this spritzer - perfect for a springy, Sunday afternoon. Thinking that I'll spread the remaining "pulp" on toast tomorrow for breakfast. Yum!
Just made cocktails with this syrup and gin - really tasty.
Oh, Loves Food Loves to Eat. It was upwards of 90 degrees last week over in these parts; but I know things aren't all bad in Seattle. My boyfriend was there for work all week, and I sent him to the cozy home of Tilth. Go get yourself some steak with sous vide egg. You will be very happy that you are in the comfort of Maria Hines and was not within the confines of NYC 'Summer' garbage smell (as charming as it is).
Afterward, make this elixir, and remember that summer is coming soon enough.
Wait, is it really 80 degrees there!? It's 40, cold, and raining in Seattle. =(
Amanda is a co-founder of Food52.
added over 2 years agoJust about the time I clicked "post" the temp took a dive back down to 55!
this is amazing- it can be served at a party for adults (prosecco) *and* kids.
Amanda is a co-founder of Food52.
added over 2 years agoI like these kinds of drinks -- two birds with one stone.
Yes!! Can't wait to serve this, out on my deck, at our April 24 food52 potluck. Anyone in the San Francisco Bay Area who has not contacted me and is interested, please do so ASAP, via my profile page (or my email address, if who have it). I'll be in touch this weekend with everyone who has indicated interest, to get the who's-bringing-what process started. Great, great recipe, Amanda!!
Amanda is a co-founder of Food52.
added over 2 years agoGlad to hear the 2nd official Bay Area potluck is under way!
Mike and I were just talking about making a rhubarb-lime punch. Rhubarb's actually a great match with tequila, too. Your spritzer sounds wonderful.
A rhubarb margarita? Mmmmm
Amanda is a co-founder of Food52.
added over 2 years agoI wouldn't have thought to pair it with tequila -- interesting. Let us know how your punch goes (or better yet, post the recipe!).
We call them rhubarbaritas.
Amanda is a co-founder of Food52.
added over 2 years agoA prize should be given to anyone who can still say that after drinking a few.
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