Rhubarb Rosewater Cucumber Cocktail

Say cheers to the return of spring, and let Redpath sweeten it. This Rhubarb Rosewater Cucumber Cocktail is so light and refreshing, especially when paired with your favourite prosecco and sparkling wine. The best part? You can use the leftover simple syrup to flavour lemonades, sparkling water, or enjoyed drizzled over cake or ice cream.


4 servings (1 ¼ cup rhubarb-cucumber simple syrup)


5 minutes


10 to 15 minutes


  • ½ cup (67 g) rhubarb, cut into ½ in (13 mm) chunks
  • ⅓ cup (59 g) cucumber, washed, peeled and diced
  • 1 cup (200 g) Redpath® Granulated Sugar
  • ¾ cup (180 ml) water
  • 1 tsp (5 ml) rosewater
  • 2 ½ cups (600 ml) prosecco or sparkling wine


  1. 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.
  2. Strain mixture over a bowl or large measuring cup, gently pressing down the solids to remove as much liquid as possible.
  3. 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.
  4. 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).
  5. Pour into chilled glasses filled with ice. Garnish glasses with a wheel of cucumber and a stalk of rhubarb. Serve immediately.


  • 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.