Rosemary Lemon Rhubarb Spritzer

DrinkFavorite SpringLemonRhubarb

Sparkling punch spritzer made with vibrant pink rhubarb and accented with rosemary and lemon juice. Perfect for a spring brunch.

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 29 Comments / Reviews

  • Brenda

    I love Rhubarb, Rosemary and Lemons! Can’t wait to make this!

  • Merle

    Fantastically refreshing drink; I love it. Thank you so much – this is a real treat. Definitely a keeper recipe.

    xxxxxyyyyy

  • Lisa C.

    Elise- it took visits to four grocery stores to find rhubarb this evening. Since I hate to drive, my fiancee drove me to three of the four (I walked to the first one). Well, thank goodness this recipe was so delicious! He said he would have driven to four more stores if he knew the reward for finding rhubarb would be so tasty!!! He also said, “you have to save this one.” So, I forwarded it to both of our families and made a copy for myself. We call it “Tickled Pink” since we were tickled pink to find such a great recipe. Apparently that drink already exists, but since I don’t know what X-Rate Fusion Liquor is it doesn’t really “exist.” :)
    http://cocktails.about.com/od/cocktailrecipes/r/tickled_pink.htm

    Wow, I’m impressed! 4 stores? Don’t let anyone say you give up easily. So glad you and your fiancé liked it, and I love the name, “tickled pink”. ~Elise

    xxxxxyyyyy

  • Angela

    This sounds wonderful for summer parties! Which would be better for this – fresh squeezed lemon juice or juice from a bottle such as ReaLemon?

    I would say fresh, but then here in California we have no shortage of a year round supply of lemons. ~Elise

  • Jolene

    This is SO simple – but the best! Mix 4 cups rhubarb and ½ cup white sugar in 9 x13” pan. Let stand awhile. Mix and pour over rhubarb: 1 cup flour, 1½ cups white sugar, 1 tsp. baking powder, and 1 egg beaten.

    Dribble 1/3 cup melted butter over top. Bake at 350° for about 1 hour.

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Rosemary Lemon Rhubarb Spritzer