When I’m traveling in Germany and look for a refreshing, non-alcoholic drink with my meal, I ask for Rhabarberschorle (rhubarb spritz). I never liked sugary beverages, and don’t care for sweet sodas at all.
Rhubarb juice, mixed with sparkling water, is the perfect summer drink, and almost every restaurant in Germany has it on its menu.
I always wonder why on earth nobody here in the US has ever come up with the idea to extract juice from plentiful, easy to grow rhubarb and turn it into a refreshing, and healthier alternative to Coke, Pepsi and Co.
Rhubarb pie, rhubarb upside-down cake, rhubarb scones, rhubarb muffins – you name it. But, alas, no rhubarb spritz!
RHABARBERSCHORLE – RHUBARB SPRITZ (adapted from eatsmarter.de) (2 Cups)
1000 g/2.2 oz rhubarb, peeled and chopped
1 lemon, juice
piece of lemon peel
200 ml/6.8 fl.oz water
80 g/2.8 oz sugar
Rhubarb Schorle – Rhubarb Spritz 40% rhubarb syrup 60% sparkling water ice cubes (if desired)
In a large sauce pan, add rhubarb, lemon juice and lemon peel to water. Bring mixture to a boil, then reduce temperature and let simmer for 10 – 15 minutes, until rhubarb is soft.
Transfer rhubarb mixture to a cheese cloth lined strainer, set over a large bowl. Let it drain for several hours, preferably overnight.
Gather cheesecloth with rhubarb pulp to a ball. Twist and press to extract as much of the remaining liquid as possible (there will be quite a bit left in the pulp).
Transfer rhubarb juice to a saucepan, stir in sugar, and bring to a boil. Remove pan from heat and let syrup cool.
Pour cooled rhubarb syrup in jar or container with lid (I use an empty, clean plastic milkbottle). Store rhubarb syrup in the fridge. It keeps for several days.
For Rhubarb Schorle, add sparkling water to rhubarb syrup (60% water/40% syrup), or to taste. For an elegant cocktail, prepare rhubarb spritz with prosecco!