skip to Main Content
Rhubarb Ginger Fizz - Food Gypsy

Rhubarb Ginger Fizz – Backyard Cocktails

We are lousy with rhubarb, big ripe juicy stalks of it in one long row in sun.  Over the weekend we enjoyed the backyard and a few steaks and I simply could not resist making something fresh from the garden, thus the Rhubarb Ginger Fizz was born.

The meal started and ended with rhubarb, a big glass of pink, fizzy, tart and tangy rhubarb-y ginger-y juiciness. Because I used an acidic juice and carbonated soda, we could classify it a fizz, which sounds kinda’ classy for something so simple.

Rhubarb, ginger, sugar - Food Gypsy

Making it is a snap, just takes a bit of time and it can be a bit messy what with the straining and juicing.  Instead of a recipe, I’m going to give you ratios so you can use as much or as little rhubarb as you have at hand.

Rhubarb Ginger Syrup

  • For every cup of rhubarb add 1/4 cup of sugar, 1  + 1/2 teaspoons finely chopped ginger, a pinch of salt and 1 + 1/4 cups of water

Bring the whole works to a boil on medium high heat for about 5 minutes until the rhubarb falls apart.  Allow to cool, then strain the juice, pushing the rhubarb-ginger pulp against the screen until all that remains is a moist paste.

boiled, ready to strain - Food Gypsy Straining the juice - Food Gypsy

The light syrup is a rosy pink, largely because I chose the ripest, brightest rhubarb.  The redder, the better.  You can reserve the pulp if you like, makes a great spread on a nice warm baguette, like a fresh jam, it keeps for about three days in the fridge.

Once you have your syrup, chill it for a couple of hours then grab the ice, club soda and vodka and head for the backyard with a couple of highball glasses.  I brought along a little sugar, just in case anyone needed a bit more sweetness, not every palate is rhubarb ready, but it turns out even the chef in my life (who has declared rhubarb on his “list of enemies”) loved it.

Rhubarb Ginger Fizz, mixing - Food Gypsy

Backyard Cocktails - Food Gypsy

Fill a pitcher with ice, pour the rhubarb ginger syprup over the ice, add ‘yer vodka and top with soda for a bit of sparkly fuzziness.  Both rhubabrb and ginger are good for your liver; nature’s spring cleaning adgents.  That should balence out the vodka, of course, you COULD go virgin… nah.

The Rhubarb Ginger Fizz, it’s the new pink, refreshing patio drink at Chez Gypsy.


Rhubarb Ginger Fizz, consuming - Food Gypsy


Fearlessly cooking in her home kitchen just outside Ottawa, Canada; Cori Horton is a food photographer, food marketing consultant, recipe developer and sustainability advocate. A Cordon Bleu trained chef, Cori spent five years as the owner of Nova Scotia's Dragonfly Inn and now shares all things delicious - right here.

This Post Has 4 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Back To Top