Rhubarb Fizz with Edible Flower Ice Cubes


This weekend is dang important. I mean, SUPER important. It’s Mama’s Day! And I know dogs aren’t considered real children (though they are in my house for the time being), but I’ll be celebrating my first Mother’s Day as a mama. I want brunch, man! I hope Amelia bakes me a quiche.

When I was around 10 years old or so, I remember being pretty bummed. I wasn’t the tallest, prettiest, fastest or smartest kid in my class. Actually, I was the total opposite. I had gaps between every.single.one.of.my.teeth. My hair was frizzy (the 90s were pre-blow outs/Morrocan hair oil), my teeth were unfortunate and I was the teeniest and tiniest person ever. I remember expressing my overall terribleness to my mama and her response was simple, “You’re a later bloomer.” I remember it so specifically because it made all my current short-comings (literally and figuratively) ok. It made me calmer about the present and really excited about the future.

A few weeks ago I was feeling a little bummed about things, when I came across this article written by Martha Stewart. It’s all about being a late bloomer, how she, specifically, is a late bloomer. I don’t think anyone would consider her a late bloomer but she is! She started her empire in her 50s. Isn’t that amazing? It’s never too late. It was an inspiring and motivating read. Let’s relax about right now and get excited for our future. There’s still time.

And more importantly, let’s take the day and celebrate our mamas.

Am I totally fan-girling out on Martha? Maybe. But her people sent my people (a.k.a me, myself and I) an email asking if I was interested in blogging about a recipe. And I was like ok! SURE! Pass the gin!

This recipe begins by making a beautifully hued rhubarb syrup. There’s vanilla, sugar and stewed rhubarb slices–it’s a glorious mixture. I just love it.

There’s gin, sparkling Prosecco (or Cava) and some lemon juice. You can make the rhubarb syrup the night before and mix everything together right before serving.

Rhubarb Syrup

Oh and the ice cube. They came from my brain.

I bought beautiful edible flowers at Whole Foods and made edible flower ice cubes. I think they’re dainty and pretty. Someone on Facebook was like, “Cooooool, those are pretty, but they must taste disgusting!” So I tried them to see if they were right and actually, the edible flowers were pretty tasty. Most of them were sweet and really fragrant. Tasty and cute: the ideal combo around these parts.

Rhubarb Fizz

Rhubarb Fizz with Edible Flower Ice Cubes

0 from 0 votes
Serving Size: 6 Drinks


Rhubarb Syrup:

  • 1 cup sugar
  • 1 cup water
  • ½ vanilla bean, pod split and scraped
  • 6 ounces rhubarb, finely chopped (about
  • cups)

Rhubarb Fizz:

  • 8 ounces gin
  • 9 ounces Rhubarb Syrup
  • ½ cup fresh lemon juice
  • Ice, for serving
  • 12 ounces chilled sparkling wine, such as Prosecco


  • Combine sugar, water, vanilla pod and seeds, and rhubarb in a medium saucepan and bring to a boil, stirring to dissolve sugar. Simmer until rhubarb is tender, about 3 minutes. Let cool completely. Pour the syrup through a sieve, discarding the rhubarb. Remove vanilla pod before serving, if desired. Syrup (with vanilla pod) can be stored in refrigerator up to 1 week.
  • Combine gin, syrup, and lemon juice in a pitcher and stir to combine. Divide among ice-filled glasses and top off each with 2 ounces wine. Stir gently and garnish with lemon rounds. Serve immediately.
  • Alternatively, you could do a non-alcoholic drink option with replacing gin and Prosecco with sparkling water.
Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen

Copyright © 2013, Martha Stewart Living Omnimedia, Inc. Originally published in the May 2013 issue of Martha Stewart.

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Recipe Rating

  • Reply Tracey September 27, 2013 at 7:28 pm

    I just came across your lovely page. Rhubarb and edible flowers – so fabulous! Where are those gorgeous glasses from? Thank you for the inspiration.

    • Reply Adrianna Adarme September 27, 2013 at 7:30 pm

      Hi Tracey, Glad you found me! I got them at Ikea for like $1 each. 🙂

      • Reply Tracey September 27, 2013 at 7:36 pm

        ♥ ♥ ♥

  • Reply Bronwen May 10, 2013 at 1:00 pm

    can’t wait to try this! making it tonight! did you strain the rhubarb? I don’t think you said anything about that, but your beautiful drink looks clear. thanks!

    • Reply Adrianna Adarme May 10, 2013 at 1:30 pm

      I didn’t! The rhubarb wasn’t pureed so it didn’t break down that much. No need to strain it!

      • Reply Adrianna Adarme May 10, 2013 at 10:39 pm

        Duh. I totally did. What am I talking about. I misunderstood/wasn’t using my brain. It’s in there now!

  • Reply Rosie @ Blueberry Kitchen May 9, 2013 at 5:58 pm

    This is so gorgeous, I absolutely love your edible flower ice cubes!

  • Reply Emily May 9, 2013 at 12:03 pm

    Dog Mother’s Day is totally a thing, they just need a little help writing the cards and the gifts are a little more low key. Like not pulling your arm out of its socket if they see another dog across the street or not jumping on your bed while covered in mud, the little things.
    And I would rather be a late bloomer than an early peaker, just saying…

  • Reply Sequoia May 8, 2013 at 8:33 pm

    what a great idea! flower ice cubes… beautiful!

  • Reply Frances May 8, 2013 at 7:19 pm

    Can I ask what type of gin you use? I’ve only recently discovered gin cocktails and googling suggested pulls up so many suggestions and opinions its a tad overwhelming. Thanks!

    • Reply Adrianna Adarme May 9, 2013 at 8:54 am

      I use Tanqueray or Hendrick’s for mixed drinks. If you want to get fancier there’s Leopold’s and recently a friend had a housewarming party and I bought her bottle of Aviation. Hope that helps! I love mah gin. 🙂

  • Reply Belinda May 8, 2013 at 3:44 pm

    Being a fur-mama is totally a thing. I’m always getting prezzies from my babies.

    As for the ice cubes, what a cute and visually engaging idea. My green grocer always has a lovely display of edible flowers but I never know what to do with them (just as plain garnish seems disrespectful somehow) I have some heart shaped ice cube moulds that will be perfect.

  • Reply Lindsey May 8, 2013 at 1:00 pm

    omg! this sounds amazing. i just made a rhubarb compote with almost the same ingredients as your rhubarb syrup, however i added bourbon. i can’t wait to make this. plus the color of this drink makes me want to make it even more. thanks!

  • Reply Jen @ Fresh from the... May 8, 2013 at 11:22 am

    Wish I actually liked rhubarb! Alas, alas.

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