Rhubarb Elderberry Cocktail Recipe

Rhubarb, My Springtime Friend

I get so happy when rhubarb appears at the market. Its pink stalks are like a promise. They tell me warmer days are coming. It’s a tart, tangy vegetable that thinks it’s a fruit. I still laugh at that.

Making the juice is simple. You just cook it down with sugar and water. Your kitchen will smell like sweet spring grass. Doesn’t that smell amazing? This juice is the heart of our drink. What’s the first spring food that makes you smile?

A Sip of History

This drink mixes old and new. Rhubarb has been grown for medicine for thousands of years! Elderberry is even older. Grandmothers have always used its dark berries for wellness.

Mixing them with rum is my modern twist. It feels like honoring those old traditions. But making them into something joyful for today. This matters because food connects us to the past. It’s a way to remember, and to create new memories too.

Let’s Make the Magic

First, make your rhubarb juice. Simmer it until the stalks go all soft and stringy. Let it cool. I always sneak a tiny spoonful. It’s sweet and sour all at once.

For the cocktail, just stir three things. Use 3 tablespoons of your pink juice, the rum, and elderberry extract. Pour it over ice. Top it off with fizzy club soda. It turns a lovely sunset color. Do you prefer your drinks sweet, sour, or fizzy?

Why This All Works

The flavors here are best friends. Rhubarb is bright and cheek-puckering. Elderberry is deep and jammy. The rum adds a warm, round hug. The soda gives it a lively bubble.

Fun fact: Rhubarb leaves are poisonous, but the stalks are perfectly safe to eat! Always chop off the leafy tops. This recipe matters because it shows how balance works. A little sweet fixes the sour. A little depth lifts up the bright. Life is like that sometimes, isn’t it?

Your Turn to Share

I keep extra juice in a mason jar. It lasts about ten days. It’s nice to have a bit of spring waiting for you. You could mix it with lemonade or sparkling water too.

I’d love to hear what you think. Will you try this cocktail for a special afternoon? Maybe you have a different way to use rhubarb. Tell me your family’s favorite spring recipe. I’m always looking for new old ideas to try.

Ingredients:

Ingredient	Amount	Notes
Rhubarb	1 pound (12-13 stalks)	Rinsed and chopped
Water	12 ounces	For making the juice
Granulated sugar	1/2 cup	For making the juice
Rhubarb juice	3 tablespoons	Per cocktail
Rum	1 1/2 ounces	Per cocktail
Elderberry extract	0.5 ounce	Per cocktail
Ice	As needed	Per cocktail
Club soda	As needed to top up	Per cocktail

My Springtime Sipper: Rhubarb Elderberry Cocktail

Hello, my dear! It’s Anna. Come sit with me. I just pulled some rhubarb from my garden. Its stalks are a lovely pink. They make me think of spring parties from long ago. We would make the simplest, tangy juice. Today, I’m mixing it into a special drink. It’s sweet, tart, and bubbly all at once. Doesn’t that sound refreshing? Let’s make a batch together.

First, we make the rhubarb juice. It’s like making a simple syrup. You’ll fill your kitchen with a sweet, rosy smell. I still laugh at that. My grandson once called it “pink celery candy.” He wasn’t wrong! Here is how we do it.

• Step 1: Grab a medium saucepan. Put your chopped rhubarb inside. Add the sugar and water. Now give it a gentle stir. Turn your stove to medium-high heat. Wait for it to come to a boil. This won’t take long. You’ll see little bubbles dancing.
• Step 2: Once it boils, turn the heat down low. Cover the pot with a lid. Let it simmer for about 15 to 20 minutes. Stir it once or twice. The rhubarb will get very soft and stringy. It looks a bit funny, but trust me. All the good flavor is going into the water.
• Step 3: Time to strain it. Place a strainer over a big bowl. Carefully pour your rhubarb mixture into it. Now, use a spoon to press the pulp. Get every last drop of that pink juice out! (My hard-learned tip: Let the pulp cool a bit first. It’s very hot and can splash!)
• Step 4: Let the beautiful juice cool. You can pop it in the fridge. I like to store mine in a mason jar. It keeps for about a week. Now, for the fun part! For one drink, get a tall glass. Add three tablespoons of your cool juice.
• Step 5: Pour in the rum and elderberry extract. Give it a good stir with a spoon. Doesn’t that color look amazing? It’s a deep, jeweled pink. Now, fill the glass up with ice. Slowly top it all off with club soda. It will fizz wonderfully. What’s your favorite fizzy drink to make at home? Share below!

Cook Time: 20 minutes
Total Time: 35 minutes (plus cooling)
Yield: About 1 ½ cups juice (for many cocktails!)
Category: Drink, Cocktail

Three Tasty Twists on Our Drink

This recipe is like a good friend. You can dress it up for any occasion! Here are three easy ways to change it. Each one gives a whole new feeling. I love playing with flavors like this.

• The Garden Party: Skip the rum. Use ginger ale instead of club soda. It’s sweet and spicy. Perfect for a sunny afternoon.
• The Cozy Evening: Use warm rhubarb juice. Don’t add ice or soda. Stir in a cinnamon stick. It’s like a warm, fruity hug in a mug.
• The Berry Best: Muddle a few fresh raspberries in the glass first. Then add your juice and rum. It adds a lovely berry flavor. Which one would you try first? Comment below!

Serving It Up With Style

Presentation is part of the fun! For a pretty look, use a tall glass. A sugar rim adds a sweet first sip. Just wet the rim and dip it in sugar. Add a thin stalk of fresh rhubarb as a stirrer. A sprig of mint looks lovely on top, too.

This drink is wonderful with little snacks. Try it with sharp cheddar cheese and crackers. Or some simple shortbread cookies. They balance the tartness so well. For drinks, a dry white wine pairs nicely. For a non-alcoholic match, try sparkling lemon water. Which would you choose tonight?

Storing Your Rhubarb Elixir

This recipe makes more juice than you need. That is a good thing. Pour the cooled juice into a clean jar. Seal it tight and keep it in the fridge. It will stay happy for about ten days.

You can also freeze the juice. I use an ice cube tray. Once frozen, pop the cubes into a bag. This way, you have a little summer flavor ready anytime. I once forgot a batch in the fridge for two weeks. It taught me to label my jars with the date.

Batch cooking the juice saves so much time. It means a special drink is just minutes away. This matters because it lets you enjoy small moments of joy easily. Have you ever tried storing it this way? Share below!

Little Fixes for a Perfect Sip

Is your juice too tart? Just add a bit more sugar next time. Sweetness balances the rhubarb’s sharp bite. I remember my first batch was very sour. My grandson made a funny face.

Is the cocktail not fizzy enough? Always add the club soda last. Pour it right over the ice. Do not stir it too much. This keeps the bubbles lively.

Can’t find elderberry extract? A spoon of blackberry jam works nicely. Stir it with the rum and juice. Getting the flavor right matters. It makes you feel like a confident kitchen wizard. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Is this cocktail gluten-free? A: Yes, it is. Rum and the other ingredients are naturally gluten-free.

Q: Can I make it ahead? A: Mix the juice, rum, and extract in a pitcher. Add soda and ice just before serving.

Q: What can I use instead of rum? A: Try ginger ale or sparkling water for a fun “mocktail” version.

Q: Can I double the recipe? A: Absolutely. Just double all the ingredients in your big pitcher.

Q: Any optional garnish? A: A stalk of rhubarb or a lemon twist looks pretty. *Fun fact: Rhubarb leaves are poisonous, but the stalks are perfectly safe to eat and drink!* Which tip will you try first?

Cheers from My Kitchen to Yours

I hope you love this rosy drink. It always makes me think of spring gardens. Making it is half the fun. I would love to see your creation.

Share a picture of your finished cocktail. Let me know how your family liked it. Have you tried this recipe? Tag us on Pinterest! Your stories make my day.

Happy cooking!
—Anna Whitmore.