Rhubarb and Ginger Cocktail
You can never have too many beverage recipes, so give Rhubarb and Ginger Cocktail a try. This gluten free, dairy free, and fodmap friendly recipe serves 1. One serving contains 962 calories, 3g of protein, and 1g of fat. It will be a hit at your Mother's Day event. Head to the store and pick up spicy ginger ale, juice from 1 lime, water, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 5 minutes.
Instructions
Combine rhubarb, water, and sugar in a small saucepan.
Heat over high heat until boiling, stirring to dissolve sugar. Reduce to a simmer and continue to cook until rhubarb breaks down, about 20 minutes.
Remove from heat and let cool. Strain through a fine mesh strainer. Rhubarb syrup will keep for one week in a sealed container in the refrigerator.
For the Cocktail: In a cocktail shaker filled with ice, combine the rhubarb syrup, vodka, and lime juice. Shake for 10 seconds.
Strain into a collins glass filled with ice. Top with ginger beer and garnish with a lime wedge.