Rhubarb & Strawberry Spritz – A Summer Garden in a Glass

Rhubarb brings nostalgia – tart homemade cordials, early summer pies, garden memories. But when you blend it with sweet strawberries, sparkling wine and ice, something magical happens.

This Rhubarb & Strawberry Spritz is elegant, refreshing, fruity and floral – and exactly what you want to be sipping when the sun is out.

Ingredients (for 1 drink):

• 4 cl rhubarb-strawberry syrup (see recipe below or use ready-made)

• 6 cl sparkling wine (Prosecco, cava or sekt)

• 2 cl soda water or tonic

• 1–2 fresh strawberries, sliced

• Ice

• Fresh mint or lemon balm for garnish

• Rhubarb ribbon or lemon slice (optional)

How to Make Rhubarb & Strawberry Syrup (homemade):

Ingredients:

• 300 g rhubarb, chopped

• 100 g fresh strawberries, halved

• 200 ml white sugar

• 200 ml water

• 1 tbsp lemon juice

Instructions:

1. Add rhubarb, strawberries, sugar, and water to a saucepan. Bring to a boil, then let simmer for 15–20 minutes until the fruit has broken down.

2. Strain through a fine mesh sieve without pressing the pulp.

3. Stir in lemon juice and let cool. Store in the fridge in a sealed bottle (keeps for 1–2 weeks).

How to Make a Rhubarb & Strawberry Spritz:

1. Fill a large wine glass with ice.

2. Add rhubarb-strawberry syrup, sparkling wine, and soda water.

3. Stir gently.

4. Add a few fresh strawberry slices and garnish with mint or lemon balm. Optional: rhubarb ribbon or a lemon wheel for extra flair.

Tips:

• Want it tangier? Add a splash of lemon or lime juice.

• Make it alcohol-free by using alcohol-free sparkling wine or a blend of tonic and soda.

• For a sweeter version, top with elderflower tonic instead of soda.

Serve chilled on a summer evening – and if you pop a bottle, save the cork in your Corkframe as a keepsake of the night you toasted with rhubarb and strawberries.