rhubarb rose sparkle

9th June 2016

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The inspiration for this fragrant rose rhubarb drink was a conversation I had with my friend and guest Abi, on the day of my son´s birthday, when she was here with her three lovely boys. In a low whisper, she related her joyful tradition of popping champagne each time it´s her child’s birthday, to celebrate her anniversary as a parent.  With this thought and a showy abundant display of rhubarb & delicate pink roses opening up in the garden, I set about concocting a flowery ‘mock – champagne’ for us all to enjoy that afternoon, accompanied by birthday cake & ice-cream.

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Sweetened rhubarb has a wonderfully uplifting flavour; when muddled with rose, it becomes positively enchanting. The hint of mint gives a balancing base note.

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rhubarb rose sparkle

serves 4

I find that the sugar is perfect with the rhubarb, but if inclined, you could use a mild tasting honey, adding it after it has been strained, and keeping in mind it will change the overall flavour. After making this the second time I used different coloured rose petals from the garden that have been left to dry completely on baking tray. It takes just a few days.  

For tips on how to harvest rhubarb; read here.

ingredients:

480g rhubarb, sliced into ½-inch pieces

1½ cups water

¾ cup/140g natural cane sugar

2 Tblsp dried rose petals

¼ cup fresh mint leaves

1½ cups fizzy water

Ice, for serving

preparation:

Place the rhubarb, sugar and water in a pot.  Bring to boil, then reduce the heat and simmer, covered, until the rhubarb has fallen apart, 12 – 15 minutes.  Stir once or twice to help dissolve the sugar.  Remove from the heat, add the dried rose petals and fresh mint.  Cover, and steep for 10 minutes.  Strain through a fine sieve or cheesecloth, using the back of a large wooden spoon to extract as much liquid as possible.  Pour into a glass bottle and place in the fridge to chill.  When ready to serve, add the fizzy water, stir and pour into glasses.  Garnish with a sprinkling of rose petals and on really hot days serve with a few ice cubes added to each glass.

I recommend doubling the recipe.

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Goodness shared by Stacey

Sparkled by Abi

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3 comments

  • Anna

    Looks delicious and delicate. Can’t wait to make it. Will let you know how it turns out.

  • Anna Gatmon

    Just made this. The colors, the scent, and the taste, all exquisite and so delicate. The rose petals and the reddish green color of the cooked rhubarb blend beautifully. Lev loved it as well. Can’t wait to surprise Leon with it tomorrow when he returns from the East Coast. Rhubarb was one of my favorites as a child as I loved the sour flavor. I used to chew rhubarb that I picked fresh from my grandfather’s garden. My grandmother would make cream of rhubarb which she made by cooking the rhubarb with water an sugar and then adding some starch to thicken it. Then we would eat it for dessert with fresh cream. It was delicious. I tasted the rhubarb in this recipe after it was cooked and it is edible as is with some cream 🙂 This is a keeper for the warm summer days. Thank you Stacey.

    • Good Ness

      I also made this again a few days ago. I love how it becomes an almost silky velvet texture when you drink it. Thank you for sharing, I enjoyed hearing about your childhood and journeying there with you. xxx

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