2000s Recipes + Menus

Rhubarb Ginger Cooler

Makes12 drinks
  • Active time:15 min
  • Start to finish:2 hr (includes chilling)
To call this bracing pink drink a rhubarb-infused ginger ale doesn’t do it justice; it’s much less syrupy-sweet and more cooling. The slightly tart flavor of rhubarb pairs well with lush picnic dishes. Browse nearly a dozen more rhubarb recipes in our slideshow.
June 2006
  • 3 1/2 lb fresh rhubarb stalks, cut into 1/2-inch pieces (10 cups)
  • 2 1/2 cups cold water
  • 1 3/4 cups sugar
  • 3 tablespoons coarsely chopped peeled fresh ginger
  • About 2 cups sparkling water
  • Bring rhubarb, cold water, sugar, and ginger to a simmer in a 4- to 5-quart pot over moderate heat, uncovered, stirring once or twice, then simmer 1 minute. Remove from heat and let steep, uncovered, 1 hour.
  • Pour mixture through a large fine-mesh sieve into a large bowl, gently stirring but not pressing on solids (discard solids; you will have about 6 cups syrup). Chill syrup completely, about 45 minutes.
  • Serve syrup in glasses over ice with a splash of sparkling water.
Cooks’ notes:
  • Syrup can be made 3 days ahead and chilled, covered. Add sparkling water just before serving.
  • Syrup keeps, frozen, 3 months.
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