This recipe appears in:Drinking in Season: Rhubarb Beer Cocktail
Perhaps it would be more appropriate to call this a beer mixer, because with only two ingredients, it's incredibly simple.
About the author: Kelly Carámbula blogs about her adventures in the kitchen, including a weekly happy hour, on eat make read. She is also the founder and publisher of Remedy Quarterly, an independent food magazine.
- For the Rhubarb Syrup:
- 2 cups sliced rhubarb
- 1 cup water
- 1 cup sugar
- For the Cocktail:
- 1 ounce rhubarb syrup
- 1 (12-ounce) bottle of Hefeweizen or other wheat beer
To make the rhubarb syrup: Combine rhubarb, water, and sugar in a small saucepan. Heat over high heat until boiling, stirring to dissolve sugar. Reduce to a simmer and continue to cook until rhubarb breaks down, about 20 minutes. Remove from heat and let cool. Strain through a fine mesh strainer. Rhubarb syrup will keep for one week in a sealed container in the refrigerator.
To make the cocktail: Pour the rhubarb syrup in the bottom of a pint glass. Gently pour the beer over syrup, tilting the glass slightly as you pour to prevent too much foam.