Rhubarb-ginger spritzers

A refreshing mocktail or cocktail!

As soon as I see the first shoots of rhubarb poking their heads out in my garden, I know it’s safe to use up the rest of last year’s crop, stashed away in the freezer. Rhubarb syrup is one of my go-to’s, partly because it can, in turn, be frozen again for delicious sipping all summer long. With its pale pink hue and bright, not-too-sweet flavour, the rhubarb syrup concocted for this cocktail has lots of uses – it’s great drizzled on pancakes or served over frozen yogurt and ice cream. I sometimes package up a jar of rhubarb syrup with a bottle of wine and one of soda water – the combination makes a much-appreciated hostess gift. This is my latest Recipe of the Week for Ottawa At Home magazine, where I serve as food editor.

Click here to access the recipe.

 

Author: Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.

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