Spring Rhubarb-Strawberry Cocktail with Mint Foam - photo 1
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Spring Rhubarb-Strawberry Cocktail with Mint Foam

Drinks Vegetarian Dishes 45 min Medium 16 wyświetleń ~27.46 PLN - (0)
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Description

A refreshing, seasonal drink that combines the tartness of rhubarb with the sweetness of fresh strawberries, complemented by a delicate white foam made from aquafaba flavored with mint. The cocktail has an intense pink-salmon color, an impressive creamy foam, and fresh decorations (edible flowers, mint leaves), making it perfect for spring gatherings, brunch, or garden parties. The flavor balances between acidity and subtle sweetness, while the base texture is smooth and slightly sparkling due to the addition of sparkling water; the foam adds creaminess and an appealing visual contrast. The recipe is vegetarian and can easily be modified to be vegan (it is already vegan — aquafaba is plant-based).

Ingredients Used

Ingredients (12)

Servings:
4
  • Rhubarb 400 g
  • Strawberries 400 g
  • Water 200 ml
  • Lemon juice 60 ml
  • Cream of tartar 2 g
  • Sparkling water 400 ml
  • Crushed ice 300 g
  • Fresh mint 1 pęczek
  • Powdered sugar 10 g
  • Aquafaba (chickpea water) 120 ml
  • Sugar 120 g
  • ✨ Opcjonalne
  • Edible flowers 5 g
💰 Szacowany koszt dania: ~27.46 PLN (6.87 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Rhubarb-Strawberry Syrup

1

Prepare the fruits: wash the rhubarb, trim the ends, and cut into pieces 1–2 cm long; if the stalks are thick, peel off the fibrous skin. Remove the stems from the strawberries and cut larger ones in half. In a medium pot with a capacity of 1.5–2 l, place 400 g of rhubarb, 400 g of strawberries, 120 g of sugar, and 200 ml of water.

Ingredients: Rhubarb, Strawberries, Sugar, Water
Use a stainless steel pot with a diameter of 18–20 cm. Prepare a cutting board and a sharp knife for cutting the fruit. A common mistake: cutting rhubarb too finely causes it to cook down quickly and lose its texture.
2

Place a pot over medium heat and heat until the sugar dissolves. Once dissolved, bring to a gentle boil, reduce the heat, and cook for 8–10 minutes, stirring every 1–2 minutes, until the rhubarb becomes soft (it should easily break apart with a spoon) and the liquid takes on a deep color.

Ingredients: Rhubarb, Strawberries, Sugar
Use a wooden spoon to stir. Do not cook on very high heat — you will lose the aroma of the strawberries. If foam appears on the surface, skim it off with a spoon.
3

Remove the pot from the heat and let it sit for 5 minutes. Blend the contents of the pot with an immersion blender or in a blender until smooth (blending time ~1–2 minutes). Strain the puree through a fine sieve into a bowl, pressing with a spoon to obtain a clear syrup without fibers. Set aside to cool.

Ingredients: Rhubarb, Strawberries
Use an immersion blender for smaller containers or a countertop blender. A fine sieve (Chinese) will ensure a smooth consistency without any rhubarb fibers.

Mint infusion

4

Prepare an aromatic mint infusion: pour 100 ml of hot (not boiling) water over 15–20 g of mint leaves (from a bunch) and let it steep for 8–10 minutes to allow the leaves to release their aroma. After 10 minutes, strain the infusion through a sieve and let it cool to room temperature.

Ingredients: Fresh mint, Water
Use a small jug or kettle. Do not pour boiling water over the mint for too long — the infusion may become bitter. If you want a stronger flavor, lightly crush a few leaves before pouring.

Mint foam with aquafaba

5

In a wide, clean bowl, pour in 120 ml of aquafaba. Add 10 g of powdered sugar, 2 g of cream of tartar, and 30–40 ml of cooled mint infusion (add slowly). Whip with a hand mixer or stand mixer on high speed for 6–8 minutes, until the aquafaba becomes white, thick, and forms stiff, glossy peaks. The foam should hold its shape when the spoon is turned upside down.

Ingredients: Aquafaba (chickpea water), Powdered sugar, Cream of tartar, Fresh mint
Use a metal or glass bowl and dry tools (fat kills the foam). If you don't have a mixer, you can use a hand whisk — whisking will take much longer (12–15 minutes). A common mistake: adding fatty particles (e.g. from oil) will ruin the foam.

Assembly and Cooling

6

Fill highball glasses with crushed ice up to 2/3 of their height (about 75 g of ice per glass). Pour equal amounts of chilled rhubarb-strawberry syrup over the ice — about 100 ml of syrup per serving (depending on the desired intensity of flavor).

Ingredients: Crushed ice, Sparkling water
Use shot glasses or clear cups to showcase the color. If you want to achieve an ombre effect, pour the syrup slowly by the teaspoon along the side of the glass.
7

Pour 100 ml of cold sparkling water into each glass to dilute the syrup and add fizz. If you want a more sparkling effect, add more sparkling water to taste. Gently stir with a bar spoon, just to integrate the layers without disturbing the color gradient.

Ingredients: Sparkling water, Rhubarb, Strawberries
Add the sparkling water slowly to avoid destroying the layer of foam during the final layering.

Finishing and decoration

8

Top each glass with 2–3 tablespoons of whipped aquafaba (use a spoon or piping bag to create an aesthetic peak). Decorate with a few mint leaves and some edible flowers. Serve immediately — the foam looks best in the first 20–30 minutes.

Ingredients: Aquafaba (chickpea water), Fresh mint, Edible flowers
Use a piping bag with a round tip for an aesthetic application of the meringue. A common mistake: applying the meringue too early — it loses volume. Additionally, you can add edible flowers to enhance the visual effect.

Serving tips

9

Serve the cocktail chilled, preferably with a thick glass straw. Inform your guests that the foam is plant-based (aquafaba) — perfect for those avoiding animal products. Store the remaining syrup in the refrigerator for up to 4 days in a tightly sealed jar.

Ingredients: Rhubarb, Strawberries, Fresh mint
If you want to prepare the drink in advance, make the syrup and mint infusion a day ahead and store them in the fridge; whip the foam just before serving.

Fun Fact

💡

Aquafaba (chickpea water) has gained popularity as a plant-based substitute for egg whites for whipping and is used in desserts, cocktails, and meringues since the early 21st century — its name comes from the Latin aquae (water) and arabis (chickpea).

Best for

przyjęcie w ogrodzie wiosenny brunch lekki deser po obiedzie

Tips

🍽️ Serving

Serve in tall, clear glasses to showcase the pink base and white foam. To extend the foam's durability, add a little cream of tartar and powdered sugar to the aquafaba. For an alcoholic version, you can add 40 ml of gin per serving to the syrup before diluting.

🥡 Storage

Store the syrup in the refrigerator in a tightly sealed jar for up to 4 days. The aquafaba foam is best used fresh — storage causes a loss of volume; however, chilled aquafaba can be prepared a day in advance and whipped just before serving.

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