My Easy Strawberry Rhubarb Cooler

By • June 1, 2011 20 Comments

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Author Notes: Since I have given my juicer to my son, I muddle along now without one. And I have stumbled upon the art of muddling in the process. Beginning with my primitive wooden honey scoop, I have been muddling away. But investing in a real muddler is a better idea. While I was in Brooklyn this weekend enjoying the Smorgasbord (getting to meet Bevi's daughter of Maiden Preserves) I also had a great soda that was very pure and simple, no simple syrup,no cooking, but with real fruit, at Brooklyn Soda Works. Their flavors included strawberry, balsamic and pepper, as well as rhubarb and ginger. Without their cool carbonation method, my recipe is a very simple, humble home version. I am also taking inspiration from the recent shaved asparagus recipe for technique. This is what I came up with as a result. - SagegreenSagegreen

Food52 Review: Bold ginger, spicy black pepper and sweet agave combine with subtle rhubarb and tangy strawberries in this super easy cooler. No need to use the stove to make a simple syrup, either, this drink gets all its flavor from muddling fresh ingredients together. Try straining the mixture over a pitcher or bowl and then pouring into glasses to avoid drips. - broccolirosebroccolirose

Serves 3

  • 1 stalk of rhubarb (about 10 inches long, one inch thick)
  • 2 inch nub of fresh ginger, peeled
  • 1 packed cup of fresh, flavorful small strawberries, sliced
  • tiny pinch of sea salt
  • 1 turn of peppermill-black pepper corns
  • 2 tablespoons agave nectar, to taste
  • 1 ounce fresh lemon juice
  • 1 liter cold seltzer
  • ice cubes, optional
  1. Chill 3 twelve oz glasses well.
  2. Using a carrot peeler, shave the rhubarb in a large glass measuring cup (4 cup size). Be sure to let any juice fall into the cup. Thinly shave the ginger into slices and add to the cup. Next add the strawberries. Sprinkle with salt and pepper. Muddle and smoosh really well, creating as much juice as you can squeeze out. Add the nectar, as little as possible, and the lemon juice. Taste and adjust for balance: Squeeze in more fruit flavor, salt, acidity, or sweetness as needed. Let this mix sit for at least 10 minutes to mingle further.
  3. Press a third of the mix into a nonreactive fine mesh sieve and hold over one chilled glass. Squish the fruit mix down firmly. Pour one third of a liter of ice cold seltzer through the sieve into the glass. Leave room for ice cubes if desired. Repeat this process for the other two servings.

More Great Recipes: Booze-Free Drinks|Fruit|Rhubarb

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