Introduction

This refreshing rhubarb mocktail is a perfect balance of tart and sweet flavors that will brighten up any gathering. Made with a homemade rhubarb syrup and sparkling water, it’s easy to prepare and equally enjoyable with or without alcohol.

Two clear ribbed glasses filled with a pink layered drink with ice cubes are shown. Each glass has a long, thin, pink curved garnish inside, near the rim. On top, small white flowers decorate the drink. One glass is placed on a white plate with a matching drink in the background in a clear pitcher. The setting is on a white marbled textured surface with scattered small white flower petals around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups rhubarb, chopped into 2″ pieces
4 cups water
4 cups granulated sugar
1.5 oz vodka or gin, per serving (optional)
6 tbsp simple syrup, divided per glass
Sparkling water, to top off each glass
4 tsp lemon juice
Ice
6 pieces rhubarb, peeled into long strips (optional, for garnish)

Instructions

Step 1: To make the rhubarb syrup, combine the chopped rhubarb, granulated sugar, and water in a small saucepan. Bring to a slow boil over medium heat.
Step 2: Let the mixture cook gently for about 10 minutes, then remove from heat and allow it to cool completely.
Step 3: Strain the syrup through a fine mesh sieve into a glass jar, discarding the solids. Refrigerate the syrup until ready to use; it will keep for up to 2 weeks.
Step 4: To prepare the mocktail, fill glasses with ice and add 1 to 2 tablespoons of the rhubarb syrup per glass. Top with sparkling water and stir gently.
Step 5: Garnish each glass with a rhubarb ribbon if desired, and serve immediately.
Step 6: For a cocktail version, add 1.5 ounces of vodka or gin per glass before adding ice, syrup, and sparkling water. Garnish and enjoy.

Tips & Variations

Use fresh lemon juice to add brightness and balance the sweetness of the syrup for a more vibrant flavor.
Try adding fresh mint leaves for a refreshing twist.
Adjust the amount of simple syrup to taste, depending on how sweet you like your drinks.
For a non-alcoholic option, skip the vodka or gin and increase the sparkling water slightly.
Rhubarb ribbons can be made by peeling long strips with a vegetable peeler, adding an elegant touch to your drinks.

Storage

Store the rhubarb syrup in a sealed glass container in the refrigerator for up to 2 weeks. When ready to serve, mix the syrup with sparkling water and ice. The finished mocktail is best served fresh, as the sparkling water will lose its fizz if stored. Leftover cocktail or mocktail should be consumed soon after preparation for best taste.

How to Serve

A clear glass holds a two-layered drink placed on a white round plate over a white marbled surface. The bottom layer is a bright pink liquid, while the top layer is a clear, light pink liquid filled with ice cubes. Inside the glass, there is a light pink and white striped stick, and the drink is topped with small delicate white flowers on the rim. Around the plate, there are loose similar small white flowers, and next to the plate, a soft pink cloth is casually laid out. In the softly blurred background, another similar glass with the same drink is partially visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the rhubarb syrup ahead of time?

Yes, the syrup can be made several days in advance and stored in the refrigerator for up to two weeks. This makes assembling the drinks quick and easy when guests arrive.

What can I use instead of sparkling water?

If you prefer a different texture or flavor, you can use club soda, tonic water, or flavored seltzer. Just keep in mind these alternatives may add additional sweetness or bitterness to the drink.