rhubarb + ginger fizz recipe

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Growing up my mother cooked homegrown rhubarb in her little iron pot, often with slices of apple, but sometimes by itself. I didn’t like the stuff, at all. To me it was just all string and mush. As I’ve gotten older my tastes changed and while I do actually like stewed rhubarb nowadays, other cooking methods such as roasting have become my go-to to avoid those lovely stringy bits that I struggled with as a kid. Flicking through my friend Kimberley’s stunning cookbook Vibrant Food, it was her recipe for Rhubarb Ginger Fizz that instantly called out to me. The essence of rhubarb is there, along with a good kick of ginger… but the stringy bits are not! My inner child cheered.

This recipe couldn’t be any easier, which is a blessing at this busy time of year. Rhubarb, ginger, water and unrefined sugar are boiled together before the mass is strained out leaving the most beautiful coloured syrup ever. Kimberley spikes hers with gin (and I also think vodka would be a lovely addition if that’s your thing), but I made a virgin version with just sparkling water and the lime as there was no way my two kids were going to sit there watching mum and dad sip on cocktails without getting in on the action too… ha! And to be honest (I’m not trying to sound all saint-like here at all), but alcohol just doesn’t do it for me like it did pre-children.

Rhubarb + ginger fizz
Kimberley’s recipe also had gin in it, as I don’t really drink alcohol much these days I left it out altogether, if you like it by all means add some. I’m thinking a shot or two of vodka would also be a lovely mix.
Serves 4-ish


450g rhubarb, ends trimmed and stalk roughly chopped
55g ginger (about a inch and a half-long piece), sliced
1 1/2 cups water
3/4 cup unrefined raw sugar

3 limes
sparkling or still water, to serve

Combine the rhubarb, ginger, water and sugar in a medium pot. Bring to the boil, reduce heat, partially cover with a lid and simmer for 12-15 minutes, until the rhubarb has collapsed. Remove from the heat and set aside to cool. Strain the mixture through a fine sieve set over a bowl, using a spoon to press down and extract as much liquid as possible. You should end up with just under 2 cups of syrup. Chill in the fridge for at least 2 hours.

Slice one of the limes into thin rounds and set aside. Pour a little syrup into each glass (Kimberley suggests 6 tablespoons per glass), add a good squeeze of lime juice and top up with sparkling or still water, adding ice if desired. Garnish with a slice of lime and serve.

Recipe slightly adapted from Vibrant Food by Kimberley Hasselbrink (Ten Speed Press 2014). I received a copy from Ten Speed, all views are my own, as always.

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10 Comments

  • Reply
    FoodCrafters
    December 18, 2014 at 11:54 am

    Nice – rhubarb goes so well in fuzzy drinks and has such a pleasant, versatile flavour. In UK we can find a rhubarb + apple juice fuzzy juice in shops (the brand is cawston press), it's all natural and so refreshing. Definitely need to try yours!

  • Reply
    Amy @ Parsley In My Teeth
    December 18, 2014 at 2:19 pm

    My mom grew rhubarb in her garden as well, and my grandmother turned it into rhubarb pie which we couldn't get enough of. I bet the flavor of this drink would bring all those memories flooding back! Beautiful!

  • Reply
    Lizzy (Good Things)
    December 18, 2014 at 7:48 pm

    Ooooh, just look at the colour of this beautiful beverage. Just lovely.

  • Reply
    Dixya
    December 18, 2014 at 8:51 pm

    i have never had rhubarb..actually never seen at market around where I live. Maybe next year, i will look harder and I want this fizz.

  • Reply
    Jasmine Ann
    December 21, 2014 at 9:45 pm

    This looks so pretty and love that it works so well as an alcoholic + non- alcoholic drink. I'm not a fan of the stringy stuff either 😉

  • Reply
    InTolerant Chef
    December 24, 2014 at 7:35 am

    I just love rhubarb and have several plants in the garden too. Definitely a winner for sure- especially with a splash of gin 🙂 xox

  • Reply
    Mahee Ferlini
    December 25, 2014 at 12:54 am

    I love rhubarb, I'll have to try this.

  • Reply
    Carol
    December 26, 2014 at 6:44 pm

    I wish summer was here on our side of the world – this drink looks lovely! Have a great rest of your 2014, and I hope you have a very Happy New Year! xo, Carol

    • Reply
      emma
      December 31, 2014 at 1:35 am

      Thanks Carol, all the best to you for 2015 too xx

  • Reply
    Onlyessential
    May 5, 2015 at 1:16 pm

    This is a perfect way to wake up for Tuesday. I Love this rhubard + ginger fizz recipe. This drink looks and sounds delicious. Perfect for a summer. For sure my kids love this. Thanks for sharing your recipe as FREE! Nice post indeed…

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