Rhubarb, Orange and Ginger Cooler
Cold, tasty rhubarb cooler, the perfect accompaniment to the sunshine. This refreshing recipe makes a great long drink but the syrup it creates also works a treat topping up champagne or prosecco, or even added into fruity cocktails.
Author: The Hungry Bears
Recipe type: Drink
- Add all of the ingredients into a heavy bottomed pan and stir.
- Set pan onto a medium heat, bring to the boil, then reduce the heat and gently simmer the mixture for 20 minutes. Stir gently every so often.
- After 20 minutes remove from the heat and allow to cool. Remove the cardamom pods and orange peel from the mixture and discard.
- Line the underside of a sieve with muslin or thin cotton cloth (to filter out as much of the solids a possible), ready to sieve the mixture into a large bowl. Pass the rhubarb through the sieve a little at a time using the back of a spoon or ladle to push through the liquid. You will be left with a small amount of thick solid which can be removed and used of for other things like desserts or cakes.
- When all of the rhubarb has filtered through the sieve, pour the syrup into a clean jar or bottle and chill in the fridge.
- To make your cooler, fill a jug two-thirds full of ice. Pour the rhubarb syrup over the ice until the jug is half full of liquid. Top up with either water or soda. Garnish with a few mints leaves, some slices of orange and serve.
- You may also like to add in some frozen cooked rhubarb. We cooked our rhubarb cubes off in a dash of water and sprinkle of sugar and for 5-10mins on a low heat until just slightly soft and then popped them in the freezer.