Rhubarb spritz

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Nutrition and extra info

  • Gluten-free
  • Vegetarian

    • Nutrition: Per serving

  • kcal82
  • fat0g
  • saturates0g
  • carbs11g
  • sugars11g
  • fibre0.5g
  • protein0g
  • salt0.02g
  • Ingredients
  • Method

    • Ingredients

  • 50g caster sugar
  • 2 large sticks rhubarb, chopped

    Rhubarb

    roo-barb

    Botanically, rhubarb is a vegetable (it’s related to sorrel and dock) but its thick, fleshy…

  • 1 orange, zest pared into strips

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren’t necessarily orange – some varieties are…

  • 1 small star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • 50ml lemon juice
  • 100ml rosé wine
  • soda water

    • Method

    1. Put the caster sugar, rhubarb, orange and star anise in a pan with the water. Bring to a simmer and cook gently for 5-6 mins, or until the rhubarb is soft and the sugar has dissolved. Remove from the heat, leave to cool and strain into a jug. (See tip below.)

    2. Pour 100ml of the syrup into a mixing glass or a jug with the lemon juice, rosé and ice. Stir well until the mixture has chilled, then strain into two wine glasses over ice. Top up with soda water, taste and add a dash more syrup, if you like. Garnish each with a peeled rhubarb ribbon.

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