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Rhubarb Rosewater Cucumber Cocktail
Back to Recipes & MoreInstructions
- In a heavy-bottomed pot, combine rhubarb chunks, diced cucumber and Redpath® Granulated Sugar. Add water and place over medium-high heat. Stir to dissolve sugar. Bring to a boil, reduce heat to low and simmer 10 to 15 minutes or until rhubarb is soft. Turn off heat and cool slightly; 5 minutes.
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- Strain mixture over a bowl or large measuring cup, gently pressing down the solids to remove as much liquid as possible.
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- Discard solids. Cool simple syrup completely. Stir the rosewater into the cooled syrup. Transfer to a sterilized jar or airtight container and place into the fridge to chill at least an hour.
- In a large pitcher filled with ice, add ¾ cup (180 millilitres) of the cooled rhubarb-cucumber simple syrup. Top with the prosecco (or sparkling wine).
- Pour into chilled glasses filled with ice. Garnish glasses with a wheel of cucumber and a stalk of rhubarb. Serve immediately.
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CHEF'S TIPS
- Simple syrup can be made several days in advance. Make sure to keep it in a sterilized jar in the fridge after preparing.
- If desired, the solids from the simple syrup can be used as a jam.
- Leftover simple syrup can be used to flavour lemonades, sparkling water, drizzled over cake, or even in ice cream.
