Move over strawberries, a pairing rhubarb with ginger works just as well. After all, rhubarb balances beautifully with spicy ginger, and together they are a refreshing combination! We’ve added some sugar to sweeten up this rhubarb drink recipe, but if your heart is set on a sour mocktail, you can omit it. Serve as a zero-proof aperitif before dinner, or with sparkling water over ice. You can keep it up to a week in the refrigerator, but we doubt it will last that long.
Rhubarb and Ginger Mocktail
Serve as an aperitif before dinner, or with sparkling water over ice
Equipment
- 1 stainless-steel saucepan
- 1 metal sieve
Ingredients
- 2 lb rhubarb trimmed and chopped
- ¾ cup granulated sugar
- 4 cups water
- 2 inch gingerroot piece bruised and chopped
- 3 whole cloves
Garnish
- fresh mint leaves
Instructions
- In a large stainless-steel saucepan set over medium-high heat, combine rhubarb with sugar, water, cloves and ginger. Gently bring to a boil, then reduce to a simmer until rhubarb is soft, about 5 minutes.
- Strain through a sieve and wait until comes to room temperature before serving. Chill in fridge or serve over ice. Garnish with fresh mint.
