Spring Fusion: Rhubarb-Matcha with Basil Foam - photo 1
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Spring Fusion: Rhubarb-Matcha with Basil Foam

Vegan Drinks Fusion cuisine 90 min Medium 5 wyświetleń ~20.69 PLN - (0)
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Description

A refreshing, seasonal drink that combines the delicate Japanese matcha with a tangy, light rhubarb syrup and aromatic green basil foam. This is a fusion-style drink — aesthetic, layered, and balanced in flavor: the sweetness of rhubarb and sugar merges with the grassy bitterness of matcha, while the basil foam adds freshness and a creamy texture. Perfect for spring or summer gatherings, brunch, or as an impressive drink served on the terrace. Serve in clear glasses with crushed ice, garnished with edible flowers and small nuts for a contrast of textures.

Ingredients Used

Ingredients (14)

Servings:
4
  • Rhubarb 300 g
  • White sugar 150 g
  • Water (for syrup) 250 ml
  • Matcha (powder) 8 g
  • Hot water (for matcha) 240 ml
  • Unsweetened almond milk 200 ml
  • Sparkling water 200 ml
  • Orange blossom water 5 ml
  • Lemon juice 30 ml
  • Aquafaba (chickpea liquid) 100 ml
  • Fresh basil leaves 7.5 szt.
  • Crushed ice 400 g
  • ✨ Opcjonalne
  • Edible flowers (decorative flower) 10 g
  • Pistachios (finely chopped) 30 g
💰 Szacowany koszt dania: ~20.69 PLN (5.17 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Rhubarb syrup

1

Wash the rhubarb and trim the tough ends. Cut the stalks into pieces about 1-2 cm long (do not peel, just remove the tough fibers at the edge). Place the rhubarb in a medium pot (about 18-20 cm in diameter) along with 130 g of sugar (from the total 150 g) and 250 ml of water. Stir with a wooden spoon to evenly coat the rhubarb pieces with sugar.

Ingredients: Rhubarb, White sugar, Water (for syrup)
Use a thick-bottomed stainless steel pot so the syrup doesn't burn. Don't reduce the amount of sugar too much, as the syrup may become too sour — you can always add more to taste later.
2

Place a pot over medium heat. Bring to a boil, stirring occasionally, until the sugar is completely dissolved. Reduce the heat to low and simmer for 8–10 minutes until the rhubarb breaks down and the liquid takes on a deep pink color. The syrup should thicken slightly — when tilting a spoon, it leaves a thin, flowing ribbon, but it is not syrup with a honey-like consistency.

Ingredients: Rhubarb, White sugar, Water (for syrup)
Control the heat and stir every 2 minutes — the syrup may splatter. A good indicator of readiness: the pieces of rhubarb break down easily when stirred with a spoon.
3

Remove the pot from the heat. Strain the syrup through a fine sieve or cheesecloth into a clean bowl, pressing the cooked rhubarb pieces to extract maximum flavor and color. To the still warm syrup, add 5 ml of orange blossom water and 15 ml of lemon juice (the remaining 15 ml of juice will be reserved for the foam). Mix and let it cool to room temperature, then chill in the refrigerator (for at least 30 minutes).

Ingredients: Orange blossom water, Lemon juice, Rhubarb
Use a fine sieve to achieve a smooth syrup. If you want a clearer syrup, strain it twice. Chilling will ensure a more intense color when serving.

Matcha

4

Sift the matcha (8 g) through a fine sieve into a small bowl to remove any lumps. Pour in 60 ml of hot water (about 75-80°C) and vigorously whisk with a bamboo whisk (chasen) or a small milk frother, making quick 'W' shaped motions for about 20-30 seconds, until a smooth paste without lumps forms.

Ingredients: Matcha (powder), Hot water (for matcha)
Use a small bowl and sift the powder — this prevents clumps. The water temperature should not be boiling, as it will make the matcha bitter.
5

To the matcha paste, add the remaining 180 ml of hot water and 200 ml of slightly warmed almond milk (heat the milk to about 50–60°C, do not bring to a boil). Whisk vigorously or use a small frother until the drink becomes uniform and slightly frothy. Set the matcha aside to cool (you can speed up the process by placing the bowl on a larger bowl filled with ice for 5–7 minutes), so that the temperature is cold or lukewarm when assembling the drink (cooling makes layering easier).

Ingredients: Hot water (for matcha), Unsweetened almond milk, Matcha (powder)
Use a kitchen thermometer if you're a beginner — the ideal temperature for mixing with milk is around 50°C for milk and about 60-70°C for water. Cool matcha layers better over cold syrup and ice.

Basil foam

6

In a tall blender or bowl, pour in 100 g of aquafaba, add 20 g of sugar (remaining from 150 g), 15 g of fresh basil leaves, and 15 ml of lemon juice (remaining). Blend on high speed for 45–60 seconds until the mixture becomes homogeneous and starts to foam. Then use a hand mixer or a blender with a whisk attachment and whip for 2–4 minutes until a thick, stable foam with the consistency of creamy whipped cream forms — it should hold its shape on a spoon.

Ingredients: Aquafaba (chickpea liquid), White sugar, Fresh basil leaves, Lemon juice
Use a high-power blender or a hand mixer. Do not blend the basil leaves for too long (it may release bitter notes) — start with a short pulse, then whip just until frothy. If you want a smooth, uniformly green foam, strain the mixture through a fine sieve before whipping.

Preparing the glass

7

Prepare 4 tall, clear Collins glasses or long drink glasses. Evenly distribute 100 g of crushed ice (about 1/4 of the glass volume) into each glass. The crushed ice will allow the syrup and matcha to layer nicely, and the drink will stay cool for a long time.

Ingredients: Crushed ice
The best are transparent tall glasses (about 300–350 ml) that showcase the layers. Do not use large ice cubes — it makes layering difficult.

Drink assembly

8

Pour 60 ml of chilled rhubarb syrup into each glass with ice (the syrup obtained is enough for four servings). The syrup should flow over the ice and create a distinct pink layer at the bottom.

Ingredients: Crushed ice, Rhubarb
Pour slowly, just above the surface of the ice, so that the syrup settles at the bottom and does not immediately mix with the next layer.
9

On the back of a spoon held "upside down" (or over a bar spoon), slowly pour in the chilled matcha (about 120–130 ml per serving). This way, the matcha should create a middle green layer above the syrup. Gently add 50 ml of sparkling water to each glass to give the drink lightness and bubbles.

Ingredients: Matcha (powder), Sparkling water, Unsweetened almond milk
Important: the water and matcha must be sufficiently cooled so that they do not mix immediately with the syrup. If the matcha is too warm, the layers will blur.

Finishing

10

Gently spoon 2–3 heaping tablespoons of basil foam on top of each glass (use a tablespoon or small spatula) — place it directly on the foam to create a contrasting white cap. The foam should sit on the surface and not immediately sink into the drink.

Ingredients: Edible flowers (decorative flower), Pistachios (finely chopped), Aquafaba (chickpea liquid)
If the foam is too runny, you can whip it a little longer or chill it. If you are using a whipped cream dispenser, fill it with the foam and gently spray it on top for an aesthetic effect.

Decoration and Serving

11

Garnish each serving with a few edible flowers and a pinch of finely chopped pistachios (optional). Serve immediately with a long bar spoon or straw. The flavor of the drink is best experienced by gently stirring with a spoon just before drinking, to combine the aromas and foam.

Ingredients: Edible flowers (decorative flower), Pistachios (finely chopped)
Edible flowers and pistachios are optional, but they add color contrast and texture. If you're serving at a party, prepare the decorations and foam just before the guests arrive to keep everything fresh.

Final tips

12

If you are preparing a larger batch, store the rhubarb syrup in the refrigerator in a tightly sealed jar for up to 5 days. It is best to prepare the foam just before serving — it loses its structure after a few minutes.

Ingredients: Rhubarb, Aquafaba (chickpea liquid)
For longer storage of the syrup, pour it into a clean, sterilized jar. Do not prepare the foam too far in advance; aquafaba can deflate after 1–2 hours of whipping.

Fun Fact

💡

Rhubarb was initially used in Europe as a medicinal plant, and only later as a culinary ingredient. Matcha, on the other hand, has a ceremonial tradition in Japan — combining these two ingredients connects two distant cultures in a modern fusion.

Best for

przyjęcia wiosenne brunch ogród/ taras

Tips

🍽️ Serving

Serve in tall, clear Collins glasses (300–350 ml). To achieve distinct layers, ensure that the syrup and matcha are well chilled, and the ice is finely crushed. Guests can gently stir the layers with a spoon or straw to change the flavor profile.

🥡 Storage

Rhubarb syrup: store in the refrigerator in a tightly sealed jar for up to 5 days. Matcha: prepare just before serving — storing diluted matcha changes the aroma. Aquafaba foam: best used immediately; you can chill the bowl and tools before whipping, which will increase the stability of the foam.

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