Rhubarb Spritzer

by Judi Cutrone & Nicole Ziegler on May 28, 2012

in All Recipes, Drinks

Spritzer sounds so, girly, I know. But honestly, when it tastes this good, I don’t care. And when it looks this stunning, I want to serve it to everyone. Even the boys. Happy Memorial Day!   – Maggie

I was in a restaurant last week for dinner, a gorgeous place with a menu that was so beautiful, I asked our server if I could take it home.

Have you ever done that? You should. For places like this one, where the menu changes daily, they might just give it to you (if the server is as lovely and accommodating as ours was that night). She slipped two menus into our hands before we said good-bye and cast a furtive glance around the dining room; our little secret.

I went home and studied it, all the twists and turns of it, the bawdy stars and the shy underdogs, the curve of its letters, the intro! The dazzling finish! Sorry. Menus make me a little giddy.

There was a Rhubarb Crostada offered for dessert. That’s not on my lovely menu, sadly, but I remember it well because the man at the table next to ours heard that it was offered and he let out a long, deep, rumbling sigh. “Rhubarb.”

Rhubarb must make him giddy. It’s not hard to see why, really.

This restaurant exchange inspired a rhubarb spritzer.  It has lemon in it and rosemary, favorite tastes of ours, but we suggest you take this formula and do with it what you will. Use it to celebrate your favorite tastes or flavors of the moment.

When you hand it to a guest, don’t be surprised if they let out a long, deep, rumbling sigh.

Rhubarb Spritzer

Adapted from Simply Recipes

Ingredients:

  • 1 LB of rhubarb stalks, cleaned, cut crosswise into 1/2-inch slices
  • 2 Cups of water
  • 1 and 1/2 Cups of sugar
  • 3 TBSP of chopped fresh rosemary, remove leaves from stem
  • 1/2 Cup of fresh lemon juice
  • Soda water or carbonated water

Directions:

  1. Create a syrup. Place rhubarb, water, sugar, and rosemary in a saucepan. Bring to a boil.
  2. Reduce heat to a simmer and cook for about 15 minutes.
  3. Remove from heat and strain liquid, removing solids.
  4.  Add lemon juice, to taste. Cool syrup.
  5.  To make a spritzer, fill a glass with carbonated water, about three quarters full. Add syrup to taste.
  6.  Garnish with a slice of lemon or slice a stalk of rhubarb length-wise to make a very pretty stirrer.

Adult Version: add clear liquor of your choice- vodka, gin. Or choose a dry, sparkling wine like prosecco in place of club soda.

All photos styled and taken by Nicole Ziegler.

Eat Boutique discovers the best small batch foods by boutique food makers. We share recipes, maker stories and city guides to eating boutique. We host tasting events and markets for food makers, cookbook authors and food fans.  We craft seasonal, regional gift and tasting boxes and sell individual items that you can  order today.

Judi Cutrone & Nicole Ziegler

Nicole is a photographer in Chicago. Judi is a writer in Maine. They both like to cook and bake. Around here, they're known as the duo behind Some Kitchen Stories, where they take simple recipes, add some fiction, some lovely photos and spin them into pure loveliness.

Latest posts by Judi Cutrone & Nicole Ziegler (see all)


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  • Katrina @ Warm Vanilla Sugar

    This sounds so lovely. I adore fun spritzers like this!

  • Hjohnson0121

    I substituted a cinnamon stick for the rosemary and lemon juice and used vodka to make it an “adult beverage.” So delicious! 

    • http://www.eatboutique.com Maggie

      That sounds delicious! xox

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