RHUBARB SPRITZ
Provided by Food Network
Time 1h10m
Yield 1 (plus extra compote)
Number Of Ingredients 11
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.
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
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
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
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 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
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
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
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