Rhubarb is Low FODMAP
Spring in New England means rhubarb! It grows all over our fertile valley and we absolutely love it in savory as well as sweet preparations. It’s tart flavor lends itself to sweetening as well as being used with main-dish cooking. But how about a spirited beverage? This Sparkling Rhubarb Cocktail is from Clodagh’s Suppers: Suppers to Celebrate the Seasons, a book from prolific Irish author Clodagh McKenna.
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This pretty drink is easy to make and has a spark of orange, as well as gentle bubbles from chilled sparkling wine.
For another recipe from Clodagh, check out the easy and elegant Low FODMAP Salmon Fish Cakes with Horseradish Cream.
Or for another Irish inspired beverage, check out our Low FODMAP Irish Coffee!
And if you love rhubarb as much as new do, be sure to check out our Rhubarb Raspberry Crostata, Rhubarb Chutney (great with pork!), Rhubarb Scones, Rhubarb Upside Down Cake, Rustic Rhubarb Cake and many more! Just put “rhubarb” in our Recipe Filter!
Recipe reprinted with permission. Clodagh’s Suppers: Suppers to Celebrate the Seasons, by Clodagh McKenna. Published by Kyle Books, 2019. Photography by Dora Kazmierak.
From Clodagh: This is such a pretty-looking cocktail and one I love to serve before suppers or at a party when the first of the rhubarb comes into season. Make the rhubarb syrup the day before and decant into a pretty glass pitcher alongside a bottle of chilled sparkling wine on a tray with glasses. I like to set this up in the garden on a table with flowers alongside one of my snacks to create a lovely occasion.
Low FODMAP Sparkling Rhubarb Cocktail
This Low FODMAP Sparkling Rhubarb Cocktail is easy to make and features tart rhubarb, orange and sparkling wine.
- 1¾ cups (263 g) rhubarb, trimmed and chopped
- ¾ cup (149 g) superfine sugar
- Grated zest and juice of 1 orange
- Chilled sparkling wine, to top off
To make the rhubarb syrup, place the rhubarb, sugar, and orange zest and juice in a saucepan and add a splash of water. Bring to a boil, then reduce the heat to low and simmer gently, uncovered, for 10–15 minutes until the rhubarb is very soft.
Strain the syrup into a pitcher, pressing the rhubarb to extract all the juice, then let cool.
Pour a little of the rhubarb syrup into each glass and top off with chilled sparkling wine.