Rhubarb Lime Spritzer

By • April 19, 2010 • 10 Comments

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Author Notes: 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.
Amanda Hesser

Makes 6 drinks

  • 3/4 pounds 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.
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Comments (10) Questions (1)

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over 2 years ago JanSin

I have a steam juicer. It's a bit of a random piece of equipment, but it makes beautiful rhubarb syrups and juices, which I can for later enjoyment.

Look here: http://www.amazon.com/Mehu...

Super amazing easy to use. If you do a search on Google, you'll see lots of videos. You can get them cheaper, just make sure you get stainless steel and not aluminium.

Tad_and_amanda_in_the_kitchen

over 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Cool -- thank you!

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over 3 years ago fitsxarts

i am really excited to try this!

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over 4 years ago mcshay

help! i boiled the rhubarb but it's too thick and gooey to pass through my sieve (i will say it tastes great regardless though). with 2 lbs of rhubarb i barely yielded half a cup. got any tips on how to avoid this next time? and any suggestions on what to do with the leftover rhubarb goop? seems too tasty to toss...

Tad_and_amanda_in_the_kitchen

over 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

You may have cooked off too much liquid by boiling it (in step 1, you're supposed to just simmer it). But don't worry! Add 1/4 cup water to the mixture and gently reheat it. Then pass it through the sieve. As for the goop, you could spoon it over ice cream.

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over 4 years ago Laura Shubert

I've made this a few times since it was posted--It is a wonderful drink! We're having it again tonight (:

Tad_and_amanda_in_the_kitchen

over 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

How great to hear!

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over 4 years ago Jennifer Ann

Sound perfectly refreshing! My mother has an enormous rhubarb plant - I wonder if you could freeze the syrup to last throughout the summer?

Tad_and_amanda_in_the_kitchen

over 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

I bet you could -- may not retain its color well, but its flavor should hold up.

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over 2 years ago May Ellen

Rhubarb freezes well, so perhaps freeze before making the syrup, that would help keep the color.