Rhubarb, Orange and Ginger Cooler

Rhubarb, Orange and Ginger Cooler
Prep time
Cook time
Total time
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.
Recipe type: Drink
  1. Add all of the ingredients into a heavy bottomed pan and stir.
  2. 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.
  3. After 20 minutes remove from the heat and allow to cool. Remove the cardamom pods and orange peel from the mixture and discard.
  4. 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.
  5. When all of the rhubarb has filtered through the sieve, pour the syrup into a clean jar or bottle and chill in the fridge.
  6. 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.
  7. 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.





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