Foodie Friday: Rhabarber-Schorle (Rhubarb Spritzer)

Rhabarber-Schorle (Rhubarb Spritzer) is one of our favorite ways to use rhubarb and it makes a delicious drink for a hot summer day. Plus it always gives me good memories of our trip to Germany every time I make it so that is an added bonus!

For the last six years I have had the honor of caring for a rhubarb plant that is over 50 years old. Since it has been around for quite some time and survived all the variations of weather Montana has to offer, it is one hearty plant. 

When I first became the new caretaker for this lovely plant, I had little experience with rhubarb and the only recipe I knew of that used rhubarb was for strawberry rhubarb pie. While that is a super sweet, yummy desert it gets boring when that is the only rhubarb recipe you know!

I started branching out with rhubarb sauce but still felt like there was more that could be done with this hearty grower.

Then I went to Germany to visit my husband’s family two years ago. One evening we visited a quaint restaurant in a tiny village.

 Sitting on the table was a small sign for Rhabarber-Schorle. Of course I had to ask the translation for that one, although I could guess it had something to do with rhubarb.

I was intrigued by the sound of sparkling rhubarb juice so ordered a glass. My taste buds were pleasantly surprised by the carbonated, slightly sweet liquid with the flavor of rhubarb. Luckily our trip to Germany was in the spring so when we returned to the United States, my rhubarb plant was thriving so I was able to make my first batch of homemade Rhabarber-Schorle.

This is now one of the first recipes I use my rhubarb for each spring and enjoy making it throughout the summer. When I go to summer potlucks, Rhabarber-Schorle is often my contribution since it is so refreshing and unique. Last year I even froze some in popsicle molds and had some very tasty Rhabarber-Schorle popsicles to cool us off in the hot summer heat!

So here is the part you all have been waiting for, the recipe:

Rhabarber-Schorle*

10-15 rhubarb stalks, leaves removed (approx. 6 cups chopped)

1 bottle sparkling water

Honey (or sweetener of your choice) to taste

Chop rhubarb stalks into pieces about 1 inch long for a total of 6 cups.

Place the six cups of chopped rhubarb into a saucepan and add three cups of water. Cover and boil until soft.  Strain the rhubarb to separate out the juice. 

Add sweetener of your choice to the juice to desired sweetness; I always use honey and go light on the sweetness but that is just my preference. Add two parts sparkling water to one part rhubarb juice. Serve over ice or chilled.

*You can make this in smaller or larger quantities depending on your rhubarb supply, just adjust the rhubarb to water ratio when boiling (2 cups rhubarb to 1 cup water).

As my husband said after tasting this year’s first batch of Rhabarber-Schorle  “ schmeckt gut!“ Or for those of us who need a little translation  “tastes good!“

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