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Rhubarb and Campari Spritzer

Cooking the rhubarb very gently results in a nice clear syrup, which is just tart enough for this fresh welcome cocktail.

You'll need

400 ml Campari 240 ml lime juice (about 6 limes) To serve: ice cubes, soda water and orange slices   Slow-cooked rhubarb syrup 2 bunches rhubarb, trimmed (700gm), thinly sliced diagonally Juice of 1 lemon 500 gm caster sugar 1 vanilla bean, split and seeds scraped


  • 01
  • For slow-cooked rhubarb syrup, combine ingredients in a heatproof bowl, place over a saucepan of simmering water and stir to combine and until sugar dissolves. Cover tightly with plastic wrap and cook over low heat until rhubarb is tender and a syrup forms (1½ hours). Cool rhubarb in syrup, then strain reserve syrup and rhubarb separately. Makes about 400ml syrup. Reserved rhubarb can be used as an accompaniment to the cheese and olive oil, chestnut and rosemary biscuits.
  • 02
  • Meanwhile, chill tall glasses. Stir Campari, lime juice and rhubarb syrup in a jug, pour into glasses to taste. Top up drinks with ice cubes and soda water and garnish with orange slices.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

May 2013

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