Rosemary Lemon Rhubarb Spritzer
Rosemary Lemon Rhubarb Spritzer

Sparkling punch spritzer made from bright pink rhubarb, accented with rosemary and lemon juice. Perfect for a spring brunch.

My friends used to tell me, “Whatever you do, don’t call it rhubarb or no one will want to do it.”

The combo really is outrageously good, although unfortunately I seriously doubt I can convince you of that without feeding you with it myself. If you’re adventurous, like rhubarb and like rosemary, I urge you to try this concoction.

Garrett thought we should call it a “Rhuby Slipper,” which I like, or maybe a “pink princess” would be appropriate?

The following recipe would make a great punch for a celebratory shower party. Or a birthday party for 6 year olds who love unicorns and rainbows. I served it up to a group of Sacramento food bloggers to rave reviews.

Rosemary-lemon-rhubarb spritzer

total time
0 minutes

3 cups of syrup


  • 1 pound rhubarb, trimmed, cut crosswise into 1/2-inch slices

  • 2 cups of water

  • 1 1/2 cups sugar

  • 3 tbsp chopped fresh rosemary leaves

  • 1/2 cup lemon juice

  • Soda water or carbonated water


  1. Simmer rhubarb, water, sugar, rosemary:

    Place the rhubarb chunks, water, sugar, and rosemary leaves in a medium saucepan. Bring to a boil. Reduce the heat to a simmer and cook for about 15 minutes. Rhubarb pieces crumble.

  2. Strain, add lemon juice, chill:

    Remove from stove. Strain out the solids with a fine mesh sieve. Add lemon juice. If it’s too sweet for the taste, add a little more lemon juice. Refrigerate until ready to serve.

  3. Add soda water to serve:

    To serve, fill 1/4 to 1/2 of the glass with lemon, rhubarb, rosemary syrup and the rest with soda water.

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Hello everybody, Even if you're limited on time and money, I believe you can prepare wonderful food with everyday products. All you have to do is cook cleverly and creatively!