Recipe for: Strawberry-Rhubarb Cocktail with Mint - photo 1
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Recipe for: Strawberry-Rhubarb Cocktail with Mint

Drinks Regional Cuisine of Poland 20 min Easy 3 views ~48.60 PLN * - (0)
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Description

Refreshing strawberry-rhubarb cocktail with mint is a light drink in the Podlasie style, combining the sweetness of ripe strawberries with the slightly tart, green aroma of rhubarb and the cooling note of fresh mint. It's a summer suggestion perfect for a picnic, barbecue, or afternoon gathering by the lake. The cocktail has a velvety texture thanks to buttermilk and an interesting regional character due to the use of rhubarb — it can be served on its own or as an accompaniment to light desserts and salads. Visually striking with an intense pink and a green accent of mint, it catches the eye and promises a fresh, slightly tart flavor.

Ingredients Used

Ingredients (8)

Servings:
4
  • Strawberry 600 g
  • Rhubarb 300 g
  • Buttermilk 500 g
  • Mint 10 g
  • Lemon 0.5 pcs (~40 g)
  • ✨ Optional
  • Honey 30 ml
  • Sparkling water 300 ml
  • Ice 200 g
💰 Estimated dish cost: ~48.60 PLN (12.15 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparing the rhubarb

1

Wash the rhubarb under cold water. Remove the leaves and cut off the tough ends. Cut the stalks into pieces about 1–2 cm long. Place the chopped rhubarb in a small pot (diameter 16–18 cm) with about 30 ml of water — just enough to prevent sticking. If you are using honey, add half (15 g) now; if not, leave it unsweetened.

Ingredients: Rhubarb, Honey
Use a small pot with a thick bottom to ensure the rhubarb cooks evenly. Do not add too much water — the rhubarb should release its juice. If you are using honey, add it over low heat.
2

Place a pot over medium heat and gently heat for 5–7 minutes, stirring every 30 seconds with a wooden spoon. The rhubarb is ready when the pieces soften and can be easily mashed with a fork, and the liquid becomes slightly syrupy. Remove from heat and set aside to cool (at least 10 minutes).

Ingredients: Rhubarb
Do not cook too long — the rhubarb should soften but not fall apart completely. If it becomes too dry, add a small spoon of water.

Preparing the fruits

3

While the rhubarb is cooling, wash the strawberries under cold water. Remove the stems and cut the larger ones into quarters. Leave the smaller ones whole. Make sure the fruits are free of green parts.

Ingredients: Strawberry
Use a colander and gently dry the fruits with a paper towel. You can cut off the stem faster with a sharp knife than with your hand.

Herb preparation

4

Tear off about 8–10 mint leaves from the stems. Rinse them under cold water and dry. Set aside a few whole leaves for decoration, and use the rest for blending.

Ingredients: mint
To wash the mint, use a bowl of water: immerse the leaves, gently shake, and remove. Do not rub the leaves — they will lose their aroma.

Mixing

5

In the blender jug, place the cooled rhubarb (along with the juice), strawberries, buttermilk, lemon juice (40 ml), and mint leaves. If you want a sweeter taste, add the remaining 15 g of honey. Blend on high speed for 40–60 seconds until the mixture is smooth and uniform. If the blender is small, blend in two batches.

Ingredients: Rhubarb, Strawberry, Buttermilk, Lemon, mint, Honey
Use a high-powered blender or immersion blender. Stop the blender halfway through and scrape the mixture from the walls with a spatula to ensure everything is well combined. If the mixture is too thick, add 30–50 ml of buttermilk or a bit of sparkling water.

Seasoning

6

Taste the cocktail. If it is too sour, sweeten it with a small amount of honey (5–10 g at a time), mixing and tasting after each addition of sweetener. If the consistency is too thick, thin it out with 50–100 ml of sparkling water or buttermilk, stirring with a spoon.

Ingredients: Honey, Sparkling water, Buttermilk
Add the sweetener gradually — it's easier to sweeten than to neutralize. Remember that icy drinks are perceived as less sweet.

Optional straining

7

If you prefer a very smooth cocktail without the fibers of rhubarb, strain the mixture through a fine sieve or a dense strainer into a jug, pressing with a spoon to extract the juice. You can use the remaining pulp for ice cream or cake.

Ingredients: Rhubarb, Strawberry
A stainless steel sieve or cheesecloth will work best. Straining will shorten the cooling time, as you will remove larger pieces.

Serving

8

Fill tall glasses with a few ice cubes (if using). Pour the cocktail to 3/4 full. Top off with 50–100 ml of sparkling water if you want bubbles. Garnish with a mint leaf and a thin strip of rhubarb or a slice of lemon.

Ingredients: Ice, Sparkling water, mint
It's best to use glasses with a capacity of 300–400 ml. If you're serving at a party, mix the cocktail just before pouring, as the buttermilk may separate slightly during storage.

Storage

9

If you don't serve it immediately, store the cocktail in a closed pitcher in the fridge for up to 24 hours. Before serving again, shake vigorously or briefly blend to restore a uniform consistency.

Ingredients: Buttermilk
Do not freeze the cocktail in a bottle — the buttermilk will separate after thawing. Store in the coldest part of the refrigerator.

Fun Fact

💡

Rhubarb has been popular in Podlaskie gardens since the 19th century and is often combined with strawberries in local preserves; the combination with buttermilk is a rustic twist that softens the acidity and gives the cocktail a creamy texture.

Best for

Letnie popołudnie Piknik Grill

Tips

🍽️ Serving

Serve chilled, preferably right after preparation. For an adult version, you can add a bit of rye vodka (15–20 ml per serving) or strawberry liqueur. For a very smooth texture, strain the cocktail through a sieve.

🥡 Storage

Store in a tightly sealed jug in the refrigerator for up to 24 hours. Before serving, stir well or lightly blend. Long storage is not recommended due to the flavor of rhubarb and the delicacy of buttermilk.

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