Rhubarb Lime Spritzer Recipes

SPARKLING RHUBARB SPRITZER

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.

LIME SPRITZER

Steps:

• For the simple syrup: Heat the sugar, water, lime zest, and ginger in a medium saucepan over medium-high heat to boiling. Simmer for 3 to 4 minutes, and then remove from the heat. Add the lime juice and let the flavors infuse the syrup for at least 15 minutes while it cools. Strain the syrup, if you wish, and keep in the refrigerator until ready to use.
• For the drink: Rub a lime wedge around the lip of the glasses to moisten and then dip in salt or sugar to decorate the glasses, if desired. Pour 1 or 2 tablespoons of the lime syrup into each glass and top with sparkling water. Garnish with a wedge of lime.
• Cook's Note: Sparkling wine can be used instead of water, if desired.

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

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.

SPARKLING RHUBARB SPRITZER

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.

RHUBARB SPRITZER

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.

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.

RHUBARB LIME SPRITZER

Steps:

• 1Place 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. 2Pass 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. 3Fill 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.