{"id":4998,"date":"2020-06-20T18:50:35","date_gmt":"2020-06-20T18:50:35","guid":{"rendered":"https:\/\/sweetvegan.net\/?p=4998"},"modified":"2020-06-20T18:50:52","modified_gmt":"2020-06-20T18:50:52","slug":"4998-2","status":"publish","type":"post","link":"https:\/\/sweetvegan.net\/4998-2\/","title":{"rendered":"Rhubarb Aperol Spritz"},"content":{"rendered":"
\n\t\t\t\t
\n\t\t\t\t\t\"Rhubarb\n\t\t\t\t\t
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\n\t \n\t \t\n \t \t \n \t \t<\/SVG>\n\t \tPin<\/span>\n\t <\/a>\n\t <\/div>
\n\t \n\t \t\n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t <\/g>\n \t \t<\/SVG>\n\t Print<\/span>\n\t <\/a>\n\t <\/div>\n\t\t <\/figcaption>\n\t\t\t\t<\/figure>\n\t\t\t<\/div>\n\t\t\t
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Rhubarb Aperol Spritz<\/h2>Recipe by Jennifer-June<\/span><\/div>
<\/span>Servings<\/span>

4<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

30<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

40<\/p>minutes<\/span><\/div>

<\/span>Calories<\/span>

300<\/p>kcal<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • <\/span>

    Ice<\/span><\/p><\/li>

  • <\/span>

    2 ounces vodka<\/span><\/p><\/li>

  • <\/span>

    1\/2 ounce Aperol\u00a0<\/span><\/p><\/li>

  • <\/span>

    3\/4 ounce Rhubarb Simple Syrup\u00a0(recipe below)<\/span><\/p><\/li>

  • <\/span>

    3\/4 ounce fresh lemon juice<\/span><\/p><\/li>

  • <\/span>

    1 ounce chilled club soda<\/span><\/p><\/li>

  • <\/span>

    long, thin slices of rhubarb stalk, for garnish<\/span><\/p><\/li>

  • Rhubarb Simple Syrup<\/strong><\/li>
  • <\/span>

    2\u00a0cups\u00a0chopped rhubarb<\/span><\/p><\/li>

  • <\/span>

    1\/2 cup water<\/span><\/p><\/li>

  • <\/span>

    1\/2 cup agave syrup<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Rhubarb Simple Syrup<\/strong><\/li>
    • Combine the rhubarb, agave, and water in a saucepan and bring to a boil. Lower the heat to a simmer and cook gently, stirring occasionally, until the fruit is soft and the liquid has thickened, about 15-20 minutes.
      <\/li>
    • Set a fine-mesh strainer (or a coarse strainer lined with cheesecloth) over a glass measuring cup or bowl. Pour the mixture through the strainer until most of the liquid has passed through. Press the solids a little with the back of a spoon to extract more syrup. Set solids aside*
      Cool before using, and pour the leftover syrup into a clean bottle. It should keep for quite some time in the fridge.
      *I keep the leftover rhubarb solids and eat them on toast, like jam \ud83d\ude42<\/li>
    • Cocktail<\/strong><\/li>
    • Fill a cocktail shaker with ice. Add all of the remaining ingredients except the club soda and garnish and shake well. Strain into an ice-filled glass and stir in the club soda.
      Garnish with the rhubarb stalks.<\/li><\/ul><\/div>