Ingredients for Spiced Rhubarb Cooler
- 1 cup granulated sugar
- 4 cups water (1 cup for syrup, 3 cups for rhubarb)
- 1 pound rhubarb, roughly chopped
- Cinnamon Stick
- Whole Cloves
- Mace
- Lemon Juice
- Orange Juice
- Ginger ale, to taste
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How to Make Spiced Rhubarb Cooler
- Make a simple syrup: In a saucepan, combine 1 cup granulated sugar and 1 cup water.
- Stir over medium heat until the sugar is completely dissolved.
- Bring to a boil, then boil gently for 7 minutes without stirring.
- Remove from heat and let the syrup cool completely.
- While the syrup cools, roughly chop 1 pound of rhubarb into small pieces. Do not peel.
- In a medium saucepan, combine the chopped rhubarb, 3 cups water, 2 cinnamon sticks, 1 teaspoon whole cloves, and ½ teaspoon ground ginger.
- Bring to a simmer over low heat. Cook until the rhubarb is very tender, about 15-20 minutes.
- Strain the rhubarb mixture through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible. Discard the cooked rhubarb.
- In a large pitcher, combine the cooled simple syrup, the strained rhubarb liquid, and 1 cup of your favorite fruit juice (such as apple or cranberry).
- Refrigerate for at least 2 hours to chill thoroughly.
- To serve, pour the cooler over ice in a pitcher or tall glasses.
- Top with ginger ale and garnish with a cinnamon stick or a sprig of fresh mint (optional).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
175g
Fat
0g
Carbs
16g
