Spring rhubarb-strawberry cocktail with mint foam - photo 1
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Spring rhubarb-strawberry cocktail with mint foam

Drinks Vegetarian Dishes 60 min Medium 9 wyświetleń ~29.35 PLN - (0)
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Description

A refreshing, seasonal drink that combines the slightly tart flavor of rhubarb with the natural sweetness of strawberries and the aroma of fresh mint. Served in layers: a thick, ruby-red rhubarb syrup, bright strawberry puree, and a light, white mint foam create a contrast of colors and textures. The cocktail is inspired by modern cuisine, perfect for spring parties, afternoon gatherings on the terrace, or as an elegant drink for brunch. It looks very impressive in clear highball glasses — the red and pink layers intertwine with green mint leaves and white foam, creating an appetizing appearance.

Ingredients Used

Ingredients (13)

Servings:
4
  • Rhubarb 300 g
  • Strawberries 400 g
  • Sugar 100 g
  • Water 200 ml
  • Lemon juice 60 ml
  • Milk 50 ml
  • Fresh mint 0.5 pęczek
  • Sparkling water 400 ml
  • Ice 400 g
  • Greek yogurt 150 g
  • 30% heavy cream 150 g
  • ✨ Opcjonalne
  • Honey 30 ml
  • Fresh basil 0.3 pęczków
💰 Szacowany koszt dania: ~29.35 PLN (7.34 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Rhubarb syrup

1

Wash the rhubarb under cold water and dry it. Trim the ends and cut the stalks into pieces about 2 cm long. In a medium pot with a capacity of 1–1.5 l, place the chopped rhubarb, 100 g of sugar, and 200 ml of water. Set the pot over medium heat and heat until boiling, stirring with a wooden spoon to dissolve the sugar. Reduce the heat and simmer gently for 8–12 minutes, until the rhubarb becomes very soft and starts to break down. Remove from heat and let it sit for 5 minutes, then strain everything through a fine sieve or a dense strainer, pressing with a spoon to collect all the juice; discard the fibrous remains. The syrup should be thick and slightly sticky — it should coat the back of a spoon with a thin layer. Allow to cool.

Ingredients: Rhubarb, Sugar, Water
Use a medium pot with a thick bottom to prevent burning. If the syrup seems too thin after cooling, put it back on low heat for 2–3 minutes until it slightly reduces. A common mistake is cooking it for too short a time: then the syrup will be watery and the layers won't separate.

Strawberry puree

2

Remove the stems from the strawberries and rinse them under cold water, then dry on a paper towel. Place the strawberries in a blender, add 30 ml of lemon juice and 30–50 g of rhubarb syrup (depending on the sweetness of the fruit and your preference). Blend briefly (10–20 seconds) until smooth. Taste and adjust the balance: if the puree is too tart, add a bit of syrup; if too sweet, add more lemon juice. Strain the puree through a sieve if you want to remove the seeds and achieve a velvety texture.

Ingredients: Strawberries, Lemon juice, Rhubarb
Use a blender, either a jug or an immersion one. If you don't have a strainer, you can leave the puree with the seeds — the flavor won't suffer, but the texture will be more rustic. A common mistake: adding too much rhubarb syrup causes the rhubarb flavor to dominate — add it gradually.

Mint foam

3

Chill a metal bowl and whisk or mixer attachments in the fridge for 10 minutes (a chilled bowl makes whipping cream easier). Finely chop 2–3 teaspoons (about 3 g) of mint leaves. In the chilled bowl, whip 30% cream until soft peaks form (this usually takes 2–3 minutes using an electric mixer on medium speed). Add Greek yogurt and 50 ml of milk, the chopped mint, and optionally honey (30 g) if you want a sweeter foam. Gently mix with a spatula or whip in short bursts with the mixer until the mixture is smooth and fluffy, but do not overwhip (the foam should be light and slightly runny, not like a stiff cream). Chill in the fridge until assembly.

Ingredients: 30% heavy cream, Greek yogurt, Milk, Fresh mint, Honey
Use a hand mixer or a stand mixer with a whisk; if you don't have a mixer, whisk vigorously by hand for about 6–8 minutes, but the mixture will be less fluffy. Be careful not to overwhip the cream — if it starts to become grainy, stop whipping and gently fold. You can use only yogurt (without cream) for a lighter, but less fluffy mousse.

Assembly and serving

4

Prepare 4 transparent highball glasses. Fill each glass with an equal amount of ice (about 100 g per glass). Pour 30–40 ml of rhubarb syrup into the bottom of each glass (use the total amount of prepared syrup). Gently pour 60–80 ml of strawberry puree over the rhubarb (it’s best to use a spoon turned upside down just above the surface of the syrup, so the puree doesn’t mix immediately with the syrup and a clear boundary is formed). Then, fill each glass with cold sparkling water to about 3/4 of the height (about 100 ml) to create a sparkling, slightly diluted layer. Top each glass with 2–3 tablespoons of mint foam to create a white crown. Garnish the top with a mint leaf (and possibly a basil leaf for contrast). Serve immediately with a long spoon and a straw.

Ingredients: Ice, Rhubarb, Strawberries, Sparkling water, 30% heavy cream, Greek yogurt, Fresh mint, Fresh basil
Use a spoon to gently pour the layers (spoon valve facing down) — this helps achieve clear layers. If the strawberry puree is too thick, thin it out with a bit of water or sparkling water (10–20 ml). Common mistake: pouring sparkling water too quickly breaks the layers — pour slowly through the spoon.

Finishing and Variations

5

If you want to achieve a marbled effect, gently swirl the strawberry puree and rhubarb syrup with a long spoon before adding the foam. For a dairy-free version: replace the cream and yogurt with whipped coconut cream or use aquafaba whipped with a bit of sugar and chopped mint (the taste and texture of the foam will change).

Ingredients: Honey, Fresh basil
Additionally, you can add honey for a sweeter foam or basil instead of mint as a decoration and aromatic contrast. If you are using coconut cream, it is best to chill it and scoop out the thick part from the can.

Fun Fact

💡

Rhubarb has been used mainly in medicine since the 15th century, and only later was it added to dishes. Its intense color and tartness contrast beautifully with sugar and seasonal fruits, making it an ideal ingredient for impressive drinks.

Best for

wiosenne przyjęcie na tarasie brunch przyjęcie powitalne sezonu truskawkowego

Tips

🍽️ Serving

Serve in tall, transparent glasses to highlight the layers. Serve immediately after assembling to keep the foam fluffy and the sparkling water bubbly. For each cocktail, provide a long spoon and a thick straw.

🥡 Storage

Store rhubarb syrup in the refrigerator in a sealed jar for up to 5 days. Strawberry puree can be kept in the refrigerator for up to 48 hours. It is best to prepare the foam just before serving; chilled yogurt cream can be stored for a maximum of 6 hours, as it will lose its fluffiness after a longer time.

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