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Rhubarb Fizz with Edible Flower Ice Cubes

Servings: 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.