Strawberry Rhubarb Gin Fizz (and Cookbook Review)

Strawberry Rhubarb Gin Fizz is a fun summer cocktail that’s perfect for backyard sipping! It’s made with a homemade strawberry rhubarb simple syrup, fresh lemon juice, sparkling pink moscato and gin! You’ll want to make a pitcher of this for your next summer gathering!

I’m sharing this recipe as part of my review of The Prairie Table. I received a complimentary review copy of the cookbook from Appetite by Random House. All opinions are my own.

Cookbook Review: The Prairie Table

The Prairie Table is by Karlynn Johnston of the food blog, The Kitchen Magpie. It’s a cookbook dedicated to suppers, potlucks, socials, and crowd pleasing recipes to bring people together. The recipes reflect what Karlynn and her family enjoy, as well as what they serve to guests and bring to gatherings. The recipes are also made for everyday use, not just for special occasions, and are meant to make life easier!

The Prairie Table was published in May 2019, and includes a range of recipes organized in the following chapters:

• Ukrainian Dishes
• Breads, Buns, and Baked Goods
• Small Bites and Nibbles
• Salads and Vegetable Sides
• Main Dishes
• Dainties and Cookies
• Portable Desserts
• Libations

Strawberry Rhubarb Gin Fizz

Since the weather is warming up, and it’s the season to enjoy fun and refreshing cocktails, I immediately flipped to the chapter on libations! And that’s where I found a collection of recipes for syrups, mocktails and cocktails! So today, I’m sharing two recipes from the cookbook – one for the strawberry rhubarb simple syrup which is the sweet base for the second recipe, the strawberry rhubarb gin fizz.

How to make Strawberry Rhubarb Simple Syrup

Simple syrup is appropriately named because it is super simple to make! You just need a few ingredients:

• 1 cup water
• 1 cup cane sugar
• 1 cup chopped strawberries, fresh or frozen
• 2 cups chopped rhubarb, fresh or frozen

In a small saucepan, bring the water to a low boil. Add in the sugar and stir until it dissolves. Add in the strawberries and rhubarb, cover and let simmer for about 5 minutes. Remove from heat and let cool.

Next, you’ll need a mesh strainer and wide mouth mason jar or glass dish. Place the strainer over your jar or dish and pour the strawberry rhubarb mixture through the strainer. Use a spoon to press out the extra liquid from the mixture. You should get about 1 1/2 cups of syrup. Store in the fridge and it will keep for about 2 weeks.

Some tips for making Strawberry Rhubarb Gin Fizz

• The recipe for the simple syrup called for white sugar. I opted to use cane sugar, which is minimally processed, but has a similar texture to granulated (white) sugar. You can use either one.

• Fresh or frozen strawberries and rhubarb work well in this recipe. Fresh rhubarb is late arriving this year, so I had no choice but to go with frozen. But I lucked into some fresh, juicy strawberries, so they went into the syrup mix and doubled as a cocktail garnish.

• Sparkling pink moscato is a sweet bubbly wine. If you like your cocktails a little less sweet, you could try a dryer or less sweet bubbly.

Other Notable Recipes from The Prairie Table

Here are just a few of the other recipes I’m hoping to try soon:

• Choose Your Own Perogy Adventure, page 15

• Pumpkin Morning Glory Muffins, page 66

• Smoky Spanish Chickpeas and Rice, page 160

• Dirty Chocolate Chip Cookies, page 184

• Red Wine Whiskey Sangria, page 245

If you make this Strawberry Rhubarb Gin Fizz, or purchase The Prairie Table, I would love to hear what you think in the comments below.

And if you’re looking for more fun cocktail recipes, here are a few others you could enjoy this summer:

• Berry Cherry Kombucha Sangria is tart and spritzy and perfect for summer entertaining with red wine and kombucha.

• Ginger Beer Mimosas are made with vodka, ginger beer and orange juice. They’re perfect for the holidays or year round brunching.

• Stone Fruit White Wine Spritzer is an easy summer cocktail made with just white wine and tonic water, and garnished with peaches and cherries!

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Credit: Excerpted from The Prairie Table by Karlynn Johnston. Copyright © 2019 Karlynn Johnston. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Strawberry Rhubarb Gin Fizz

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 10 reviews

• Author: Leanne
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes (plus 2 hours for syrup to cool)
• Yield: 8 cocktails
• Category: Cocktails
• Method: Mix
• Cuisine: Canadian

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Description

Strawberry Rhubarb Gin Fizz is a fun summer cocktail that’s perfect for backyard sipping! It’s made with a homemade strawberry rhubarb simple syrup, fresh lemon juice, sparkling pink moscato and gin! You’ll want to make a pitcher of this for your next summer gathering!

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Ingredients

For the strawberry rhubarb simple syrup:

• 1 cup water
• 1 cup cane sugar
• 2 cups chopped rhubarb, fresh or frozen
• 1 cup chopped strawberries, fresh or frozen

For the gin fizz:

• 1 1/2 cups strawberry rhubarb simple syrup
• 1 1/2 cups gin
• 1 lemon, juiced
• 1 bottle (750 ml) sparkling pink moscato
• Ice cubes
• Lemon slices and strawberries to garnish

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Instructions

Prepare the simple syrup:

1. In a small saucepan, bring the water to a low boil. Add in the sugar and stir until it dissolves. Add in the rhubarb and strawberries, cover and let simmer for 5 minutes, or until they have softened. Remove from heat and let cool.
2. Place a mesh strainer over a wide mouth mason jar or glass dish. Pour the strawberry rhubarb mixture through the strainer. Use the back of a spoon to press out extra liquid from the mixture.

Prepare the gin fizz:

1. Pour the syrup, gin and lemon juice into a large pitcher, and stir until combined.
2. Slowly pour in the moscato and stir. Let it sit for a few minutes while you add ice, lemon slices and strawberries to your cocktail glasses.
3. Pour the gin fizz into the prepared glasses and enjoy!

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Notes

1. The original recipe for the strawberry rhubarb simple syrup made a larger batch, but I halved it in order to yield just enough for the gin fizz recipe, which was about 1 1/2 cups.
2. While I used cane sugar in the simple syrup recipe, you can also use granulated (white) sugar, which is what the original recipe calls for.
3. You can make the simple syrup ahead of time, and refrigerate it until ready to use. It will last about 2 weeks in the refrigerator.