Spring rhubarb-strawberry drink with fluffy lemon foam - photo 1
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Spring rhubarb-strawberry drink with fluffy lemon foam

Drinks 60 min Medium 9 wyświetleń ~44.61 PLN - (0)
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Description

A traditional, seasonal drink that combines the tartness of young rhubarb with the aroma of ripe strawberries and a fresh hint of lemon. After cooking, the fruits release an intense pink-red color, and the delicate, creamy foam from the egg whites gives the drink an elegant, eye-catching effect. Perfect for spring gatherings in the garden, served in tall glasses with a sprig of lemon balm and a sprinkle of finely chopped pistachios. The taste is distinctly fruity, slightly tart with a lively sweetness, and the foam adds a velvety texture and decorative character.

Ingredients Used

Ingredients (10)

Servings:
4
  • Rhubarb 800 g
  • Strawberries 400 g
  • Sugar 200 g
  • Water 1000 ml
  • Lemon juice 60 ml
  • Egg white 120 g
  • Crushed ice 400 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Lemon balm (leaves) 0.5 pęczek
  • Roasted pistachios 30 g
💰 Szacowany koszt dania: ~44.61 PLN (11.15 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Rhubarb-Strawberry Syrup

1

Prepare the fruits: wash the rhubarb, dry it, and cut off the tough, woody ends. Cut the stalks into pieces about 1 cm long. Wash the strawberries, remove the stems, and cut the larger ones in half. Measure out 1000 ml of water.

Ingredients: Rhubarb, Strawberries, Water
Use a large cutting board and a sharp kitchen knife. If the rhubarb is very fibrous, peel it thinly with a peeler. Tools: board, sharp knife.
2

In a wide, thick pot, add sugar, chopped rhubarb, strawberries, 1000 ml of water, 60 ml of lemon juice, and a pinch of salt. Stir with a wooden spoon to ensure the sugar dissolves and distributes evenly.

Ingredients: Rhubarb, Strawberries, Sugar, Water, Lemon juice, Salt
Use a pot with a minimum capacity of 2 liters and a thick bottom to prevent burning. A wooden spoon conducts heat well and does not scratch the pot.
3

Heat over medium heat until boiling, then reduce the heat to low and simmer gently for 10-12 minutes. Stir every 2-3 minutes with a wooden spoon — the rhubarb should break down, and the liquid should take on a deep pink-red color. The finished syrup will be slightly frothy and have an intense fruity aroma.

Ingredients: Rhubarb, Strawberries, Sugar, Lemon juice, Salt
Cook over low heat to avoid a rapid boil. If you have a thermometer, the cooking temperature should be just below boiling, around 90°C.
4

Remove the pot from the heat and let it sit for 5 minutes to cool slightly. Strain the hot mixture through a fine sieve or cheesecloth into a large bowl, using a silicone spatula or wooden spoon to press out all the juice. You can keep the leftover pulp for a cake or add it to yogurt.

Ingredients: Rhubarb, Strawberries
Use a fine mesh strainer or cheesecloth to obtain a clear liquid without larger pieces. Be careful of the steam when squeezing - the juice will still be very hot.
5

Cool the obtained syrup first to room temperature (about 20-25°C), and then chill in the refrigerator for at least 30 minutes to 1 hour. Taste and if necessary, sweeten with a small amount of sugar dissolved in 1-2 tablespoons of hot water if the syrup is too sour.

Ingredients: Sugar, Lemon juice
Cooling is important — cold syrup froths better when whipping egg whites. If you want a very clear drink, you can chill the syrup longer.

Meringue

6

Prepare the egg whites: separate the egg whites from the yolks (make sure there are no drops of yolk in the egg whites). Measure 120 g of egg whites and place them in a clean, dry bowl. Add 1 teaspoon (about 5 g) of chilled syrup (from the stored liquid) to the egg whites — this will help stabilize the foam.

Ingredients: Egg white, Rhubarb
Use a large, clean metal or glass bowl (not plastic) for the egg whites to whip well. If you're not comfortable with raw egg whites, use pasteurized egg whites from the store.
7

Beat the egg whites with a mixer on medium speed for 1-2 minutes until soft bubbles form. Then increase the speed and beat for another 1-2 minutes until you achieve a stable, glossy meringue that forms soft peaks. Mix briefly — the meringue should be smooth and shiny, not grainy.

Ingredients: Egg white
Use a hand mixer or a stand mixer with a whisk attachment. A common mistake is whipping too long – the foam starts to become grainy and may separate.

Assembly and serving

8

In each of the four tall glasses, add about 100 g of crushed ice (or enough to fill the glass to 1/3 of its height). Pour 250 g of chilled rhubarb-strawberry syrup and 30 g of whipped foam (for one serving) into the shaker. If you are using a separate container for the foam, spoon the foam into the shaker.

Ingredients: Crushed ice, Egg white, Rhubarb
If you don't have a cocktail shaker, use two airtight jars, placing one inside the other and shaking them vigorously.
9

First, make a 'dry' shake: close the shaker and shake vigorously for 10-12 seconds without ice — this will aerate the foam. Then add 50 g of ice (per serving) to the shaker and shake again for 8-10 seconds, until the drink is well chilled and the foam slightly increases in volume.

Ingredients: Crushed ice, Egg white, Rhubarb
A dry shake (without ice) is the key to a thick, stable foam. Make sure the shaker is tightly closed to avoid spilling liquid while shaking.
10

Pour the contents of the shaker into the prepared glasses with ice, using a bar strainer to keep the foam on top. Form an additional spoonful of foam on each glass for decoration and gently smooth it with the edge of a teaspoon.

Ingredients: Crushed ice, Egg white
Use a strainer to separate larger ice pieces and evenly distribute the foam. If the foam is too runny, add a bit of chilled, whipped egg white and repeat a short shake.

Decoration

11

Finishing: gently place a single leaf of lemon balm on the foam in each glass (optional) and sprinkle with a bit of finely chopped pistachios for color contrast and crunch. Serve with a long spoon/bar straw.

Ingredients: Lemon balm (leaves), Roasted pistachios
Lemon balm and pistachios are optional ingredients: lemon balm will add freshness, while pistachios will enhance the visual effect and texture. Use a small teaspoon to avoid disturbing the foam.

Serving

12

Serve immediately after preparation — the drink tastes best fresh, when the foam is fluffy and stable. At the table, provide an additional carafe with the remaining chilled syrup, so guests can add it to their taste.

Ingredients: Rhubarb, Strawberries
Do not prepare the drink too far in advance — the foam will settle over time, and the ice will dilute the flavor. If you need to prepare it earlier, store the syrup in the fridge and whip the foam just before serving.

Fun Fact

💡

Rhubarb was regarded for centuries as a medicinal vegetable before gaining popularity as an ingredient in desserts and drinks. In ancient times, its sour taste paired perfectly with large amounts of sugar, becoming a symbol of spring sweetness.

Best for

piknik wiosenny przyjęcie w ogrodzie lekki deser po obiedzie

Tips

🍽️ Serving

Serve in tall, clear glasses to showcase the pink color and white foam. Optionally, garnish with a twist of lemon peel over the foam to release the aromatic oils. For a non-alcoholic version, it's perfect as an elegant drink for guests.

🥡 Storage

Store the strained syrup in a tightly sealed jar in the refrigerator for up to 3 days. Do not store the drink with whipped foam — after a while, the foam will settle and the drink will lose its texture. It’s best to make the whipped foam just before serving; keep the egg whites in the refrigerator and use them within 24 hours.

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