Rosemary Lemon Rhubarb Spritzer

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Photography Credit: Elise Bauer

I was told by my friends, “whatever you do, don’t call it a rhubarb anything, or no one will want to make it.” Ever since Garrett gave me some of his rhubarb rosemary jelly a few weeks ago, I’ve been experimenting with rhubarb and rosemary.

The combination really is outrageously good, though sadly, I seriously doubt that I can convince you of it, without actually feeding it to you myself. If you are adventurous, like rhubarb, and like rosemary, I urge you to try this concoction.

Garrett thought we should call it a “rhuby slipper”, which I like, or perhaps a “pink princess” would be fitting? The following recipe would make a great punch for a bridesmaid shower. Or a birthday gathering of 6 year old girls in princess outfits. I served it to a group of Sacramento food bloggers to rave reviews.

Rosemary Lemon Rhubarb Spritzer Recipe

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  • Yield: Makes about 3 cups of syrup, and 1 1/2 to 2 quarts of spritzer

Ingredients

  • 1 pound rhubarb, cleaned, cut crosswise into 1/2-inch slices
  • 2 cups water
  • 1 1/2 cups sugar
  • 3 Tbsp chopped fresh rosemary leaves
  • 1/2 cup lemon juice
  • Soda water or carbonated water

Method

1 Put rhubarb pieces, water, sugar, and rosemary leaves into a medium saucepan. Bring to a boil. Reduce heat to a simmer and cook for about 15 minutes. Rhubarb pieces will disintegrate.

2 Remove from heat. Strain out the solids with a fine mesh strainer. Add lemon juice. If too sweet for taste, add a little more lemon juice. Chill until ready to serve.

3 To serve, fill a quarter to a half of the glass with the lemon, rhubarb, rosemary syrup, and the rest with soda water.

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Rosemary Lemon Rhubarb Spritzer

 

Showing 4 of 28 Comments

  • Marnae

    I made this today, substituting dried mint for the rosemary..since I didn’t have any rosemary and did have TONS of rhubarb that I wanted to use. I also added a handful of fresh blackberries that I had on hand and it turned out great. I saved the cooked rhubarb and I think it tastes great, and would be wonderful served with chicken or pork. Actually I like substituting cooked rhubarb for butter in cookie recipes. I omit half the butter and use rhubarb puree (cooked rhubarb) instead. It works great and makes the recipe a little better for you. I have also used cooked rhubarb as a nutritional filler for pasta sauce. Just saute a cup of rhubarb with your onions etc. for your sauce, and they cook down and are not noticeable taste-wise, but add body to the sauce and some nutrients. We have SO MUCH rhubarb here, I am always looking for unique ways to use it. Thanks for the recipe

  • Heather

    I’m not a huge rosemary fan, but this is a delicious drink. Definitely summery and refreshing. Although, I used much less sugar than what was called for.
    Don’t worry about putting rhubarb in the title, it is what caught my attention!
    Thanks!

  • Saroja

    Hi Elise,

    I made this this other night and it really is terrific. I couldn’t bring myself to compost the rhubarb pulp, so I boiled down some more rhubarb in order to make a crisp. I blended the pulp (to make the rosemary less crunchy) with the added rhubarb to dilute the rosemary and added the standard brown sugar-oats-butter topping. It’s really, really good. Especially with homemade vanilla ice cream.

  • deena

    I’m a huge fan of rhubarb syrup, and tend to slip in either a bit of fresh ginger or a splash of rosewater. I’ll definitely try some rosemary in the next batch.

  • Kevin

    Love it! This recipe is the bomb. I have made it several times since you first posted it, Elise, and it is the first thing I think of doing with that rhubarb growing in the corner of my garden under the lilac bush.

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