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Drinks

Rhubarb-Ginger Cooler

Rhubarb-Ginger Cooler

Tangy rhubarb flavors this booze-free beverage. [Photograph: Lauren Rothman]

This refreshing non-alcoholic pitcher drink takes spicy ginger beer and pairs it with a tangy rhubarb syrup and plenty of fresh lime. It's a great option for a brunch crowd.

Rhubarb-Ginger Cooler

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About This Recipe

Yield:Serves 6
Active time:5 minutes
Total time:5 minutes
This recipe appears in: Rhubarb-Ginger Cooler: A Booze-Free Pitcher Drink That's Great for Brunch

Ingredients

  • For the Rhubarb Syrup:
  • 2 cups sliced rhubarb
  • 1 cup sugar
  • 1 cup water
  • 1-inch section fresh ginger, smashed
  • 2 tablespoons zest from 1 orange
  • 3 allspice berries
  •  
  • For the Pitcher Drink:
  • 2 tablespoons rhubarb syrup
  • 1/4 cup juice from 2 to 3 limes, strained
  • 6 cups (48 ounces) spicy ginger beer, such as Bruce Cost
  • 1 lime, cut into 6 wedges for garnish (optional)

Procedures

  1. 1

    For the Rhubarb Syrup: Combine rhubarb, water, sugar, ginger, orange zest and allspice 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, pressing with a rubber spatula to extract as much flavor as possible, reserving cooked rhubarb for another use if desired. Rhubarb syrup will keep for two weeks in a sealed container in the refrigerator.

  2. 2

    For the Pitcher Drink: Stir rhubarb syrup and lime juice together in a large pitcher. Fill pitcher halfway with ice and add ginger beer. Stir gently to mix and serve, garnishing glasses with a lime wedge, if desired.

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