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Rhubarb Cocktail with Cinnamon, Strawberries and Mint | Jane Spice Recipes
GoodGirlGoneBlog wants to cook this
8
- 10 stalks fresh rhubarb
- 2 cinnamon sticks
- 1 cup agave syrup
- – Sparkling water, seltzer, or champagne
- 1 pint strawberries
- ½ bunch mint leaves
Rinse the rhubarb stalks and slice them into 2 inch pieces. Put the chopped rhubarb and cinnamon sticks in a stockpot and cover with water. Bring the water and rhubarb to a boil and simmer for 3-4 minutes. The rhubarb will get very soft.
Strain the liquid through a fine mesh strainer or cheesecloth, pressing as much liquid out of the remaining pulp as possible. Discard the cinnamon sticks and cooked rhubarb (or use the cooked rhubarb to add bulk to a strawberry pie) and let the liquid cool.
Once the liquid is cool, stir in the agave. To serve, pour into glasses over ice, and top off with seltzer, sparkling water, or champagne. Garnish with 1 or 2 sliced strawberries and a few mint leaves.
Strain the liquid through a fine mesh strainer or cheesecloth, pressing as much liquid out of the remaining pulp as possible. Discard the cinnamon sticks and cooked rhubarb (or use the cooked rhubarb to add bulk to a strawberry pie) and let the liquid cool.
Once the liquid is cool, stir in the agave. To serve, pour into glasses over ice, and top off with seltzer, sparkling water, or champagne. Garnish with 1 or 2 sliced strawberries and a few mint leaves.
