Rhubarb Fizz
This bright, rosy rhubarb fizz turns fresh rhubarb into a tangy-sweet base, then tops it with cold sparkling water. It is easy to make ahead, easy to pour, and just right for spring gatherings or a warm afternoon.
- Total time
- 22 min
- Yield
- 6 drinks
- Difficulty
- Easy
Prep 10mCook 12mAmericanDrinks
Rhubarb has a sharp, fruity flavor that works beautifully in drinks. A little sugar softens its tart edge, while lemon juice keeps the flavor fresh and lively.
For this rhubarb fizz, the rhubarb is simmered until tender, then blended into a smooth base. That means you keep the color, flavor, and some of the fiber instead of straining it all away.
Serve it over plenty of ice with chilled sparkling water. The drink is nonalcoholic as written, but it still feels special enough for brunch, picnics, and backyard dinners.
01What you'll need
Ingredients
7 items · 6 drinks
- 1 pound fresh rhubarb, trimmed and cut into 1/2-inch pieces
- 3/4 cup granulated sugar
- 1 cup water
- 2 tablespoons fresh lemon juice
- 1/8 teaspoon fine sea salt
- 4 cups chilled plain sparkling water
- Ice, for serving
02How to make it
Step-by-step
1. Trim the rhubarb
Cut off and discard any leaves, because rhubarb leaves are not safe to eat. Trim dry ends from the stalks, then cut the stalks into 1/2-inch pieces so they cook evenly.
3. Cook until soft
Bring the mixture to a gentle simmer, which means small bubbles rise slowly around the edges. Cook for 8 to 12 minutes, stirring now and then, until the rhubarb breaks down and looks jammy.
4. Blend until smooth
Take the pan off the heat and let the mixture cool for 5 minutes. Carefully blend it with an immersion blender in the pan, or transfer it to a regular blender and blend until smooth. If using a regular blender, leave the lid vent slightly open and cover it with a towel so steam can escape.
5. Chill the rhubarb base
Pour the blended base into a jar or pitcher. Refrigerate until cold, at least 1 hour. A cold base keeps the sparkling water fizzy longer.
6. Fill the glasses
Add ice to 6 glasses. Spoon about 1/2 cup rhubarb base into each glass. If your base is very thick, stir it before measuring.
7. Add bubbles and serve
Top each glass with about 2/3 cup chilled sparkling water. Stir gently once or twice, just enough to combine without knocking out too many bubbles. Serve right away.
03From our kitchen
Cook's tips
- Make-ahead: Cook and blend the rhubarb base up to 4 days ahead. Keep it covered in the refrigerator and add sparkling water only when serving.
- Storage: Store leftover rhubarb base in a clean jar in the fridge. Once mixed with sparkling water, the drink will lose its fizz, so it is best enjoyed right away.
- Freeze it: Freeze the rhubarb base in ice cube trays. Add a few cubes to a glass and top with sparkling water for a slower, lightly slushy drink.
- Adjust the sweetness: Rhubarb can vary in tartness. Taste the chilled base before serving. If it is too sharp, stir in 1 to 2 tablespoons more sugar or simple syrup.
- Swap the bubbles: Plain sparkling water keeps the flavor clean, but lemon, lime, or berry sparkling water also works. Avoid tonic water unless you like a bitter edge.
- No blender? Mash the cooked rhubarb very well with a potato masher. The drink will be more textured, but still delicious.
Cook's note
Use only the rhubarb stalks for this recipe. Rhubarb leaves contain compounds that are unsafe to eat, so discard them before cooking.
04Frequently asked
Questions & answers
Can I use frozen rhubarb?
Yes. Use 1 pound frozen rhubarb and add it straight to the saucepan. It may release more liquid, so cook the base a few extra minutes if it looks thin.
Do I have to strain the rhubarb base?
No. This recipe is blended instead of strained, which gives the drink more body and keeps the color strong. If you want a clearer fizz, you can strain it through a fine-mesh sieve after blending, but the yield and nutrition will change.
Can I make this less sweet?
Yes, but do not reduce the sugar too much before cooking or the rhubarb may taste harsh. Try 1/2 cup sugar first, then add more to taste after the base chills.
Can I make this into a cocktail?
You can add 1 ounce of gin, vodka, or blanco tequila to each glass before adding the sparkling water. That is not included in the nutrition information.
Why did my drink lose its fizz quickly?
Warm ingredients and lots of stirring make bubbles disappear. Chill the rhubarb base and sparkling water well, add the sparkling water last, and stir gently.
05Per serving
Nutrition facts
Nutrition Facts
6 drinks
Amount per serving
% Daily Value*
- Total Fat0 g
- 0%
- Saturated Fat0 g
- 0%
- Cholesterol0 mg
- 0%
- Sodium52 mg
- 2%
- Total Carbohydrate29 g
- 11%
- Dietary Fiber1 g
- 4%
- Total Sugars26 g
- Protein1 g
- 2%
- Vitamin D0 mcg
- 0%
- Calcium65 mg
- 5%
- Iron0.2 mg
- 1%
- Potassium223 mg
- 5%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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