Rhubarb Ginger Cooler

  • 3 1/2 lb fresh rhubarb stalks, cut into 1/2-inch pieces (10 cups)
  • 2 1/2 cups cold water
  • 1 3/4 cups sugar
  • 3 tablespoons coarsely chopped peeled fresh ginger
  • About 2 cups sparkling water

Bring rhubarb, cold water, sugar, and ginger to a simmer in a 4- to 5-quart pot over moderate heat, uncovered, stirring once or twice, then simmer 1 minute.

Remove from heat and let steep, uncovered, 1 hour.

Pour mixture through a large fine mesh sieve into a large bowl, gently stirring but not pressing on solids.  Discard solids and you will have about 6 cups of syrup.  Chill completely; at least 45 minutes

Serve syrup in glass over ice with a splash of sparking water.

Can be made 3 days ahead and chilled, covered.  Add sparkling water just before serving.  Syrup keeps for 3 months if frozen.


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