Recipes Tasty Treats To Sip On

Rhubarb Italian Cream Soda

rhubarb italian soda

While I’ll never turn down a more traditional rhubarb pie (especially if you throw some strawberries in the mix), my very favourite way to use this seasonal fruit in in the form of a beverage of some variety. Admittedly, I’m no stranger to utilizing it in and around this time each year (as seen here and here)… But when I stumbled upon Call Me Cupcake‘s italian cream soda version just a few days ago, I instantly headed over to my neighbourhood grocery store and stocked up on the ingredients. Not only is it just the prettiest drink around, but it’s insanely tasty (and surprisingly refreshing) to boot. It instantly quenched my thirst, satiated my sweet tooth, and refreshed my afternoon during one of the hottest days of the year last week. Needless to say, I have a feeling it’s going to be a regular stample around here for as long as rhubarb season is upon us.

rhubarb italian soda rhubarb italian soda rhubarb italian soda rhubarb italian soda

Rhubarb Italian Cream Soda
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1044 calories
198 g
89 g
28 g
9 g
17 g
1014 g
125 g
182 g
0 g
9 g
Nutrition Facts
Serving Size
1014g
Amount Per Serving
Calories 1044
Calories from Fat 247
% Daily Value *
Total Fat 28g
43%
Saturated Fat 17g
87%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 89mg
30%
Sodium 125mg
5%
Total Carbohydrates 198g
66%
Dietary Fiber 3g
11%
Sugars 182g
Protein 9g
Vitamin A
20%
Vitamin C
24%
Calcium
40%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. FOR THE RHUBARB SYRUP
  2. 150 g rhubarb, chopped (1 1/4 cups, about 2 stalks)
  3. 1/2 inch (1,25 cm) fresh ginger, finely chopped
  4. 180 g (3/4 cup + 1 1/2 tbsp) granulated sugar
  5. 200 ml (3/4 cup + 1 1/2 tbsp) water
  6. 1/2 vanilla bean
  7. TO SERVE
  8. ice
  9. sparkling water
  10. half and half cream or coconut milk
Instructions
  1. In a small saucepan, combine rhubarb, ginger, sugar, water and the seeds from the vanilla bean, Bring to a boil, then reduce and let simmer for 10 minutes, or until rhubarb softens.
  2. Mash the rhubarb using the back of your spoon, and then strain mixture over a bowl. You can eat the compote (it's great on ice cream!) or set aside. Pour the liquid back into the saucepan, toss in the vanilla bean, and bring back to a boil. Reduce to a simmer and let simmer for 10 minutes, or until slightly thickened. Set aside to cool, and remove vanilla bean.
  3. Once cool, add 3-4 tbsp to an ice-filled glass. Top with sparkling water, half and half or coconut milk. Mix and enjoy!
beta
calories
1044
fat
28g
protein
9g
carbs
198g
more
lark & linen http://www.jacquelynclark.com/
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  • Jordana @WhiteCabana
    May 25, 2017 at 7:59 am

    Mmm…count me in for one of these!

  • Anna
    May 28, 2017 at 8:28 am

    Oh my, I need to try it! I am not a rhubarb fan, but this drink is just too divine to skip.

    https://www.thesmellofroses.com/

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