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 and 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 and ice-cream.
Sweetened rhubarb has a wonderfully uplifting flavour; when muddled with rose, it becomes positively enchanting. The hint of mint gives a balancing base note.
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 a 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 Tbsp dried rose petals
¼ cup fresh mint leaves
1½ cups fizzy water
ice, for serving
preparation
1. 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.
2. Remove from the heat, add the dried rose petals and fresh mint. Cover, and steep for 10 minutes.
3. Strain through a fine sieve or cheesecloth, and 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.
4. 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!
Goodness shared by Stacey
Sparkled by Abi
