Browse All Recipes

Rhubarb and Campari Spritzer

Australian Gourmet Traveller recipe for Rhubarb and Campari Spritzer.

By Lisa Featherby
  • 30 mins preparation
  • 1 hr 30 mins cooking plus cooling
  • Serves 8
  • Print
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.


  • 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


  • 1
    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 <a href="triple-cream-cheese-with-olive-oil-chestnut-and-rosemary-biscuits.htm">cheese and olive oil, chestnut and rosemary biscuits</a>.
  • 2
    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.