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Rhubarb Daiquiri

4.6

(14)

rhubarb daiquiri
Alex Lau

This syrup isn’t just for cocktails. Feel free to stir an ounce into club soda for easy drinking.

Recipe information

  • Yield

    Makes 1

Ingredients

½

cup sugar

1½

cups coarsely grated rhubarb, divided

1

tablespoon fresh lemon juice

Pinch of kosher salt

1¾

ounces white rum

¾

ounce fresh lime juice

Preparation

  1. Step 1

    Bring sugar and ½ cup water to a boil in a small saucepan, stirring to dissolve sugar. Reduce heat, add ½ cup rhubarb, and simmer until fruit starts to fall apart and mixture thickens, about 5 minutes. Remove from heat and stir in remaining 1 cup rhubarb. Let sit 30 minutes.

    Step 2

    Strain rhubarb syrup through a fine-mesh sieve into an airtight container, pressing on solids (makes about 1 cup). Stir in lemon juice and salt. Cover and chill until cold, at least 30 minutes.

    Step 3

    To make 1 daiquiri, combine rum, lime juice, and 1 oz. rhubarb simple syrup in a cocktail shaker. Fill with ice and shake until the outside of the shaker is frosty, about 20 seconds. Strain into a coupe glass.

    Step 4

    Do Ahead: Rhubarb syrup can be made 1 week ahead. Keep chilled.

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Reviews (14)

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  • I love to juice fresh rhubarb so I used fresh rhubarb juice with the sugar and lemon and salt as the ‘simple syrup’ so beautiful and delicious

    • Barbara Schellenberg

    • Squamish, BC

    • 4/28/2024

  • No grate - yes chop - yum yum yum

    • kmo92

    • bc

    • 6/28/2020

  • Liked this cocktail more than I expected to! Rhubarb plays nicely with a classic daiquiri. Definitely took the suggestion to chop the rhubarb in a food processor rather than grate it and that made a world of difference. The salt and lemon added to the rhubarb simple syrup also seems key.

    • monobrown

    • Vancouver,BC

    • 5/31/2020

  • Pro tip- unless your box grater is razor sharp (most are not) just give the rhubarb a whirl in your food processor.

    • Anonymous

    • Chicago

    • 5/30/2020

  • Grate the rhubarb!? Sounds finicky. Why can’t you just dice it? It’ll fall apart one way or another when you simmer it with the sugar. 🤔

    • my.emsley8651

    • 5/22/2020

  • Has anyone had success grating the rhubarb? As soon as mine hit the grater it frayed into a un-wrangle-able mess. I ended up chopping it into a very small dice, and it worked out fine.

    • eatingwords

    • New Haven

    • 5/18/2020

  • In response to Anonymous...(I am a professional bartender) you could freeze the simple syrup although this may affect the texture (not a big deal for bartending at home). Other than that, keep in the fridge, and make in small batches! It literally only takes a couple minutes of weighing and whisking over medium heat to make!

    • Anonymous

    • Boston

    • 5/13/2020