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Rosemary Lemon Rhubarb Spritzer

Rosemary Lemon Rhubarb Spritzer

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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


  • 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


1 Simmer rhubarb, water, sugar, rosemary: 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 Strain, add lemon juice, chill: 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 Add soda water to serve: 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

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

Ingredients :

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

Instructions :

Notes :

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Where’s the full recipe - why can I only see the ingredients?

At Eat Your Books we love great recipes – and the best come from chefs, authors and bloggers who have spent time developing and testing them.

We’ve helped you locate this recipe but for the full instructions you need to go to its original source.

If the recipe is available online - click the link “View complete recipe”– if not, you do need to own the cookbook or magazine.


I love that rhubarb juice is basically a freebie you get when you’re making something else. Who doesn’t like free, right?

Most recipes for rhubarb juice have you strain and throw away the rhubarb, but this boggles my mind. Why on earth would you want to waste all that yummy food??

This rhubarb juice recipe makes TWO delicious rhubarb concoctions, rhubarb leather or sauce AND rhubarb juice. Two for the price of one!

(Except you can totally get your rhubarb for free. Even if you’re not growing it, there’s very likely someone nearby who hasn’t realized how awesome the rhubarb growing in their garden is. When someone on one of my neighborhood lists asks if anyone has some, they always get numerous offers of rhubarb.)

If you don’t want to make rhubarb fruit leather, you can make a simple rhubarb compote or rhubarb sauce, but do make use of that yummy rhubarb!


Rhubarb contains vitamin K, potassium, and manganese (source), as well as antioxidants and compounds called polyphenols that we get from plants that have been linked to numerous health benefits.

Like hibiscus tea, this sour drink can be rough on your teeth, so if you plan to drink a lot of it, use a straw and rinse well with water afterward.

Also, it’s important to understand that rhubarb leaves contain toxic amounts of oxalates and we don’t eat them . Stick to the stalks only, and be sure leaves are completely removed before making rhubarb juice or other recipes.


Yep, since rhubarb juice is nothing more than a vegetable and some water, it’s very much paleo. If you make a rhubarb drink that needs sweetener, just be sure to pick your favorite paleo-friendly sweetener.

But do try a splash in plain seltzer before sweetening. It’s really fantastic on its own!


Yes, frozen rhubarb can work for making rhubarb juice. When you defrost your rhubarb, much of the liquid will release on its own. The defrosted rhubarb will take up less space in the pot, so you’ll naturally add less water.

Juice from frozen rhubarb may be a little more concentrated than when made with fresh rhubarb. The color may also be deeper, but the taste is pretty much the same. Since you’re diluting it to taste anyway, it doesn’t matter much how concentrated it is.

Here’s what you need to know about how to freeze rhubarb.

Rhubarb Lemon Pie That’s a Masterpiece

I think about rhubarb every time I step into the Great Hall of the Metropolitan Museum of Art.

When I worked a few blocks away from the Union Square Greenmarket in Manhattan, one of my favorite summer Friday rituals was to shop there after we were released from our desks at 1:00 pm, then spend the rest of the day wandering throughout the city.

One afternoon, I filled my trusty LL Bean tote with rhubarb, the pink stalks sticking out of the bag like a cheerful wave hello, and made my way uptown to the Met.

Photo: Casey Barber

At the bag check, the guard did not consider the rhubarb stems a cheerful sight. &ldquoYou can&rsquot bring food into the museum,&rdquo he frowned.

&ldquoBut they&rsquore not food at this point,&rdquo I argued. &ldquoThey&rsquore not cooked yet when the stalks are raw, they&rsquore still essentially a plant!&rdquo

Photo: Casey Barber

&ldquoLook,&rdquo I gestured to the Hall&rsquos multiple oversized urns, filled with floral arrangements so tall and lush they could be forests. &ldquoYou have plants and flowers and stems in the museum right here&mdashthis is basically the same thing as bringing a bouquet inside!&rdquo

Then he took my lemon-yellow cardigan from the bag and tucked it over the rhubarb. &ldquoJust keep them covered, ok?&rdquo

I grinned. Winning that argument was more priceless than all the John Singer Sargents in the American Wing. (Don&rsquot tell that guard that you can in fact eat raw rhubarb!)

Photo: Casey Barber

Whether with the Metropolitan Museum of Art or with baking, you gotta know what the rules are before you can break them and come out winning.

Having solid recipes at your disposal that you can tweak and adapt to your heart&rsquos content may not always help you when trying to bring contraband into a cultural institution, but it&rsquos a damn good place to start.

That&rsquos what I did this week when I got the urge to slurp up some rhubarb that wasn&rsquot necessarily in a regular pie or crumble.

Photo: Casey Barber

Using my basic pate sucree recipe, I substituted oat and graham flours to make a no-roll pie crust that tasted more like a cookie-like oat crumble topping.

Spreading a sweeter, more spiced version of my favorite tart rhubarb compote satisfied the crucial rhubarb part of the equation.

(It also helps to pre-cook the rhubarb in this case, so the liquid bakes off instead of making the custard and pie soggy.)

All that&rsquos left is to tuck a lemony custard over the rhubarb and enjoy the fruits of victory.

Feel free to take a slice on the go or to pile it high with whipped cream and extra rhubarb compote, but you might want to think twice before trying to sneak it into the Met.

Rhubarb Rosemary Martini Or Spritzer

How do you feel about rhubarb? Well…I enjoy the tart flavor and like the idea of paring these vibrant pink stalks with the fragrant herbal notes of rosemary. The woodsiness of the herb cuts the tartness of the rhubarb while the lemon cuts the sweetness. So, if you like rhubarb and you like rosemary, take the leap! Randy votes on mixing the syrup with Rum and making a Mojito. I like the idea of a martini and/or Prosecco. (Since this is my blog…I win!) Of course, for a non-alcoholic version… just add soda water. This cocktail is perfect for the season of bridal showers, baby showers, Sunday brunch or what’s wrong with Tuesday.

Rhubarb Rosemary Martini OR Spritzer (Adapted from Simple Recipes)

1 pound rhubarb, cleaned, cut crosswise into 1/2-inch slices

3 tablespoons rosemary leaves, chopped

1/2 cup lemon juice (about 2 lemons), plus more if the syrup is too sweet

Vodka or Gin or Rum (add 2 ounces of gin or vodka, 2 tablespoons of syrup, and a splash of soda as a guide)

Soda water or carbonated water

Place 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. Remove from heat. Strain out the solids with a fine mesh strainer. Add lemon juice. If you feel it is too sweet, add a little more lemon juice. Chill until ready to serve. To serve as a martini, fill one-third of the glass with syrup and the rest with vodka or gin. (Then mix in a shaker.) To serve as a spritzer, fill a quarter to a half of the glass with rhubarb syrup, and the rest with soda water. Another idea is to use the syrup and add sparkling wine. Garnish: rosemary sprig and lemon twist.


  • 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.

I Like to Eat

I was actually trying to make this Rosemary Lemon Rhubarb spritzer, but my darling CCO forgot to mention that he threw out my stash of rosemary. (In fairness, it was probably shrivelled since I forgot to put it in the fridge)

So I made the recipe without the rosemary and it tastes just fine.

It also makes a nice gin drink -- but then again I think everything makes a pretty nice gin drink.

1 lb rhubarb, peeled and cut into chunks
2 cups water
1 1/2 cups sugar
1/2 cup freshly squeezed lemon juice

Combine rhubarb, water and sugar in a saucepan. Bring to a boil, then reduce heat to low and simmer for 15 minutes.

Strain out the rhubarb chunks and stir in lemon juice. Chill until cold, then use in drinks.

Rhubarb Lemonade Spritzer : Fill the glass about a quarter of the way with syrup and fill the rest of the way with chilled seltzer water.

Rhubarb Martini : In a shaker of ice, add equal amounts gin and syrup. Shake and strain into a martini glass.

Rhubarb Gin Fizz : In a shaker of ice, add equal amounts gin and syrup. Shake and strain into a highball glass. Fill the rest of the way with seltzer water.

Once your rhubarb simple syrup is ready, the cocktail comes together in no time. As bourbon lovers over here, adding this drink to our repertoire has been a refreshing change.

The tart rhubarb with the honey-sweet and the lemon-sour work together in all the right ways.

Rhubarb Martini

By using rhubarb syrup in lieu of vermouth, bar manager Roman Kristek of Blu Bar on 36 at the Shangri-La Hotel in Sydney, Australia brings a spring-appropriate lightness to a gin martini with a lemon twist.


  1. Add gin, rhubarb syrup, and lemon juice to a cocktail shaker and top with ice. After shaking for approximately 30 seconds, taste to check for sweetness. Adjust by adding more lemon juice (if too sweet) or more syrup (if too sour).
  2. Double-strain into a chilled martini glass or coupe.
  3. Garnish with a piece of rhubarb and a lemon twist.
  1. Cut 10.5 oz of rhubarb into slices and add to a pot with .2 oz white sugar and 2.6 oz water. Put heat on low and simmer until the sugar dissolves and the rhubarb is tender.
  2. Pour the liquid into a bowl through a sieve and discard solids. Pour the liquid back into the pot and boil until it forms a syrupy texture. Pour into a heatproof container and allow to cool.

Sip | Rhubarb Gin Fizz (+ a Lemon Rhubarb Spritzer)

Happy Fourth of July, all! Question…what are you bringing to your neighborhood barbecue or fireworks celebration? If you’re not sure yet, I have the answer. This refreshing, simple, and utterly unique summer cocktail is a crowd pleaser. I LOVE these for big social gatherings because everyone can enjoy them – and honestly, the non-alcoholic spritzer version is every bit as yummy as its ginned up cousin. Tart, sweet rhubarb-lemon simple syrup brings a flavor punch as well as visual payoff with its festive Nantucket red hue, while the sparkly club soda refreshes and hydrates. If you can’t find rhubarb, substitute raspberries for an equally beautiful and delicious simple syrup.

Rhubarb Gin Fizz
makes one
2 ounces Rhubarb Simple Syrup (recipe follows)
2 ounces gin (Leopold’s and Koval are personal favorites)
lemon slices
club soda or seltzer

Pour rhubarb simple syrup and gin into a glass measuring cup, squeeze in a splash of fresh lemon juice, then stir. Fill a rocks glass half way with ice. Pour gin mixture into glass and top with an ounce or two of club soda or seltzer. Garnish with a quartered lemon slice.

Lemon Rhubarb Spritzer
makes one
2 to 3 ounces Rhubarb Simple Syrup (recipe follows)
lemon slices
club soda or seltzer

Fill a rocks glass half-way with ice. Add rhubarb syrup, squeeze in a bit of lemon juice, then top with club soda or seltzer. Add more syrup to taste, if needed. Garnish with a quartered lemon slice.

Rhubarb Simple Syrup

makes about 2 cups
4 cups (about five medium stalks) chopped rhubarb
2 cups sugar
2 cups water
Zest and juice of a lemon

Place all ingredients in a medium saucepan and bring to a simmer over medium heat, stirring occasionally until sugar dissolves. Reduce heat to medium-low and continue to simmer until rhubarb softens and breaks down, 15-20 minutes. Allow to cool.

Place a fine sieve over a bowl and strain mixture. Discard solids or save for another use (the leftover rhubarb is delicious stirred into yogurt or served over ice cream). Cover and chill syrup in refrigerator until ready to use.


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