rhubarb and vanilla spritz
- 300g rhubarb, trimmed and chopped
- 2 cups (500ml) water
- ¼ cup (55g) caster (superfine) sugar
- 1 vanilla bean, halved
- 4 thick strips lemon rind
- ½ cup (125ml) lemon juice
- ½–1 teaspoon rosewater, to taste
To serve
- rhubarb ribbons, ice cubes and tonic water
- Place the rhubarb, water, sugar, vanilla bean, lemon rind and juice in a saucepan over medium–low heat. Stir until the sugar is dissolved. Cover with a tight-fitting lid and cook for 8 minutes or until the rhubarb is very soft. Remove from the heat and set aside for 30 minutes or until cool. Remove the vanilla bean and set aside.
- Press the rhubarb mixture through a sieve lined with a piece of muslin, discarding any solids. Add the rosewater and the reserved vanilla bean and stir to combine. Pour into a large jug and refrigerate until chilled.
- To serve, place the rhubarb ribbons and ice cubes into glasses. Add a few tablespoons of rhubarb syrup to each glass, stir and top with tonic water. Makes about 750ml
Cook’s note:
You can keep the rhubarb syrup in the fridge for up to 5 days.
Also featured is the Cucumber and Mint Green Tea Cooler - click here to view
This recipe is from Donna’s new series donna hay coastal celebrations, exclusive to Disney+
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Photography: Chris Court
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