Rhubarb Spritzer

6
Servings
20m
Prep Time
8m
Cook Time
28m
Ready In


"During the 15 years of living here in Iceland, I've accumulated recipes that prepare me for the annual late summer harvest of rhubarb that I'm lucky enough to share w/my best friend Magga who has 2 gardens. Most of my rhubarb recipes have come from US recipe websites, but this is the 1st recipe to come from an Australian source, i.e. deliciousdotcomdotau. (20 min was allowed by me to prep the rhubarb & ingredients, but time shown does not include the 2 hr drain time for the rhubarb after it is cooked) ENJOY!"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (250.7 g)
  • Calories 152.1
  • Total Fat - 0.2 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 12.7 mg
  • Total Carbohydrate - 38.1 g
  • Dietary Fiber - 1.4 g
  • Sugars - 35.4 g
  • Protein - 1.3 g
  • Calcium - 76.5 mg
  • Iron - 0.7 mg
  • Vitamin C - 6 mg
  • Thiamin - 0 mg

Step 1

Place rhubarb, sugar, lemon juice & 1/2 cup water in a saucepan & bring to a simmer over med heat.

Step 2

Cook for 5-6 min until rhubarb is starting to collapse. Allow to cool slightly. Then transfer to a sieve lined w/muslin or a clean Chux cloth set over a bowl. Set aside for 2 hrs to allow the liquid to drain (do not press the rhubarb through the sieve or the cordial will become cloudy).

Step 3

Chill cordial until ready to serve. (It will keep in the fridge for up to 1 wk). The reserved cooked rhubarb can be served as a breakfast compote w/yogurt or oatmeal.

Step 4

TO SERVE - Pour 1/4 cup of the cordial into 6 Champagne glasses & top w/chilled Prosecco.

Tips & Variations


  • Sieve lined w/muslin or a clean Chux cloth set.

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