Best 5 Rhubarb Spritz Recipes
Indulge in the delightful fusion of sweet and tart flavors with our tantalizing Rhubarb Spritz recipe. This refreshing beverage, perfect for any occasion, combines the vibrant tang of rhubarb with the effervescence of sparkling water, creating a symphony of flavors that will awaken your palate. As an added bonus, discover three additional recipes hidden within this article, each showcasing the versatility of rhubarb in culinary creations. Explore the zesty Rhubarb Sorbet, perfect for a light and refreshing dessert; the savory Rhubarb Chutney, an ideal accompaniment to grilled meats or cheeses; and the delectable Rhubarb Upside-Down Cake, a classic dessert with a delightful twist. Embark on a culinary adventure and let the vibrant flavors of rhubarb tantalize your taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
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.
SPARKLING RHUBARB SPRITZER
Folks with a rhubarb plant or two will love this recipe. It's a nice change from the usual lemonade-we enjoy it all summer long. -Sue Rebers, Campbellsport, Wisconsin
Provided by Taste of Home
Time 20m
Yield 3-1/2 quarts (14 servings, 1 cup per serving).
Number Of Ingredients 5
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.
Nutrition Facts : Calories 230 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 21mg sodium, Carbohydrate 58g carbohydrate (55g sugars, Fiber 2g fiber), Protein 1g protein.
RHUBARB SPRITZER
Provided by Amanda Hesser
Categories non-alcoholic drinks
Time 20m
Yield Makes about 1 1/3 cups rhubarb juice; serves 4 to 5
Number Of Ingredients 5
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:
- 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
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
Tips:
- Choose the right rhubarb: Look for firm, crisp stalks with minimal blemishes. Avoid any stalks that are wilted or have brown spots.
- Prep the rhubarb properly: Rinse the rhubarb stalks thoroughly and remove any leaves. Cut the stalks into 1-inch pieces.
- Use a variety of sweeteners: Rhubarb can be quite tart, so you may want to use a combination of sweeteners to balance out the flavor. Common sweeteners include sugar, honey, agave nectar, and maple syrup.
- Add some citrus: Citrus fruits, such as oranges, lemons, and limes, can help to brighten up the flavor of rhubarb. You can add citrus juice, zest, or slices to your recipes.
- Don't overcook the rhubarb: Rhubarb only needs to be cooked until it is tender-crisp. Overcooking will make it mushy and bland.
Conclusion:
Rhubarb is a versatile fruit that can be used in a variety of sweet and savory dishes. Its tart flavor pairs well with a variety of other ingredients, making it a great choice for everything from pies and tarts to jams and jellies. With its beautiful color and unique flavor, rhubarb is a surefire way to add a touch of springtime to your table.
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