Rhubarb-Ginger Cooler Recipe

Tangy rhubarb flavors this booze-free beverage. 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.

Recipe Facts

Active: 5 mins
Total: 5 mins
Serves: 6 servings

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  • 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)


  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. 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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