Spring Rhubarb-Strawberry Cocktail with Fluffy Egg White Foam - photo 1
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Spring Rhubarb-Strawberry Cocktail with Fluffy Egg White Foam

Drinks Vegetarian Dishes 45 min Medium 8 wyświetleń ~36.97 PLN - (0)
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Description

A light, spring drink with an intensely pink color and a fresh, slightly tart flavor of rhubarb and strawberries, enhanced by lemon and mint aroma. The rhubarb and strawberry syrup creates an attractive, translucent base, while the bright white foam from the egg whites adds elegance and contrast – the drink looks very impressive and is perfect for brunch, a gathering with friends, or as a non-alcoholic option for guests. The cocktail is vegetarian; it can also be easily transformed into an adult version by adding a splash of gin. We also provide practical tips for preparing the syrup, whipping the foam, and serving, so that even a beginner cook can achieve excellent visual and taste results.

Ingredients Used

Ingredients (12)

Servings:
4
  • Rhubarb 400 g
  • Strawberries 300 g
  • Lemon juice 80 ml
  • Egg 2 szt.
  • Sparkling water 600 ml
  • Crushed ice 400 g
  • Fresh mint 0.3 pęczków
  • Water (for cooking) 250 ml
  • Sugar 200 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Gin 60 ml
  • Edible flowers 10 g
💰 Szacowany koszt dania: ~36.97 PLN (9.24 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Syrup

1

Prepare the ingredients: rinse the rhubarb under cold water and dry with a paper towel. Remove the tough ends and cut the stalks into pieces 1–2 cm long. Trim the stems from the strawberries and halve the larger ones, leaving the smaller ones whole. Weigh the sugar and measure out 250 ml of water.

Ingredients: Rhubarb, Strawberries, Sugar, Water (for cooking)
Use a cutting board and a sharp knife. Prepare a kitchen scale, measuring cup, and strainer. Make sure the fruits are free from mold.
2

In a medium pot (20 cm in diameter, capacity about 2 l), add the chopped rhubarb, strawberries, sugar, and pour in 250 ml of water. Place it on the stove over medium heat and stir with a wooden spoon until the sugar dissolves and the mixture begins to boil.

Ingredients: Rhubarb, Strawberries, Sugar, Water (for cooking)
The best is a wide, shallow pan or pot to evaporate excess liquid more quickly. Use a wooden spoon or silicone spatula.
3

Reduce the heat to low and cook the syrup for 10–12 minutes, stirring occasionally. The syrup is ready when the fruit pieces break down and the liquid thickens to the consistency of a thin jam - when a spoon leaves a visible trail. Remove from heat and let cool for 10 minutes.

Ingredients: Rhubarb, Strawberries, Sugar
Cooking time depends on the ripeness of the fruits. Check the density on a spoon — a thick syrup will result in a more intense cocktail flavor.
4

Strain the syrup through a fine sieve into a bowl or pitcher, pressing the remaining pulp with a spoon to extract as much juice as possible. Weigh the resulting liquid — it should be about 500–650 g/ml. Add the lemon juice and mix well. Taste: the syrup should be sweet and tangy; if it's too sweet, add a tablespoon of lemon juice, if too sour, a little water.

Ingredients: Lemon juice
Use a fine mesh strainer and a spatula to press through. You can use the leftover fruit for compote or muffins.

Foam

5

Prepare the egg whites: separate the egg whites from the yolks (the easiest way to do this is by transferring the yolk between the halves of the shell). Place the egg whites (from 2 eggs) in a clean, dry bowl. Add 1 g of salt (a pinch) — salt helps stabilize the foam.

Ingredients: Egg, Salt
The bowl and whisk/mixer must be absolutely dry and degreased (wipe with a bit of vinegar or make sure your hands are dry). Use a metal or glass bowl, not plastic.
6

Beat the egg whites with a hand or stand mixer on medium speed for about 2–3 minutes until soft peaks form. Then gradually increase the speed and continue beating for another 1–2 minutes until the meringue is thick and glossy, holding stiff peaks. The meringue should hold its shape and not slide off the spoon.

Ingredients: Egg
Use a mixer with a whisk attachment or a whisk. If you don't have a mixer, whisk vigorously for 5–8 minutes — it requires physical effort, but it is possible.

Assembly and serving

7

Chill the glasses: add crushed ice (about 100 g per glass) just before pouring. To each of the 4 tall glasses, pour 120–150 ml of chilled rhubarb-strawberry syrup.

Ingredients: Crushed ice, Sparkling water, Rhubarb, Strawberries
Use tall glasses for long drinks or collins glasses. Chilled glasses keep the bubbles and cold longer.
8

Pour 150 ml of chilled sparkling water into each glass, gently stirring with a spoon from the bottom to achieve a uniform color and bubbles. If you are using gin (optional), add 15 ml per serving to the selected glasses and stir gently.

Ingredients: Sparkling water, Gin
Slowly pour the sparkling water down the side of the glass to minimize the loss of bubbles. You can also add gin for an alcoholic version.
9

For each serving, carefully add 2–3 tablespoons of whipped egg whites (use a tablespoon, gently spoon the foam to form a mound). The foam should create a white layer contrasting with the pink drink.

Ingredients: Egg
Use a slotted spoon or a large tablespoon. Additionally, you can gently run a teaspoon through the foam to create a decorative pattern.

Decoration

10

Decorate each glass with a mint leaf and a narrow strip of rhubarb (slice raw rhubarb thinly, dip in hot syrup for a few seconds, then dry), and finally, optionally place 1–2 edible flowers on the foam. Serve immediately.

Ingredients: Fresh mint, Edible flowers, Rhubarb
Use tweezers or a spoon to gently arrange the flowers. If you don't want to use raw rhubarb for decoration, wrap a strip of rhubarb around a spoon and hook it over the edge of the glass.

Serving

11

Serve the cocktail immediately after preparation to keep the foam fresh and white, and the sparkling water bubbly. If you are serving for children or those who do not consume egg whites, skip the foam and instead use chilled plant-based milk that has been gently frothed.

Ingredients: Crushed ice, Sparkling water, Egg
Try to serve the cocktails to your guests within 5 minutes of preparation — the foam will settle over time, and the bubbles will escape.

Fun Fact

💡

Rhubarb has been used interchangeably as a vegetable and a medicinal plant for centuries; in the kitchen, it is most often combined with berries, which soften its natural acidity.

Best for

wiosenny brunch przyjęcie na świeżym powietrzu spotkanie z przyjaciółmi

Tips

🍽️ Serving

Serve the cocktail in clear, tall glasses to showcase the contrast of the pink syrup and white foam. For an egg-free version, use aquafaba (chickpea water) whipped into foam or gently frothed plant-based milk. You can also prepare a thin strip of caramelized sugar on the rim of the glass as a crunchy decoration.

🥡 Storage

Store the syrup in a sealed jar in the refrigerator for up to 5 days. Do not store whipped foam — it loses its structure after a few minutes. It is best to consume the prepared drink immediately; you can prepare the separated ingredients (syrup and sparkling water) in advance and combine them just before serving.

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