Recipe for: Spring rhubarb-strawberry elixir with lavender foam - photo 1
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Recipe for: Spring rhubarb-strawberry elixir with lavender foam

Drinks Dishes for Special Occasions 50 min Medium 8 wyświetleń ~25.36 PLN - (0)
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Description

A traditional, seasonal drink that combines the tartness of rhubarb with the sweetness of strawberries and a subtle hint of lemon, highlighted by a delicate, aromatic foam flavored with lavender. The drink has an intense pink-red color that catches the eye, looking great in transparent glasses with a mint leaf and a slice of lemon. The inspiration comes from simple compotes and country lemonades — it’s an elegant, refreshing version served at garden parties, on the terrace, or as a dessert drink after dinner. It has a balanced flavor: distinct rhubarb acidity, sweet strawberries, and fresh lemon, with a creamy, fragrant foam that adds lightness and visual appeal.

Ingredients Used

Ingredients (9)

Servings:
4
  • Rhubarb 400 g
  • Strawberries 300 g
  • Water 600 ml
  • Lemon juice 60 ml
  • Egg white 80 g
  • Ice cubes 200 g
  • Sugar 150 g
  • ✨ Opcjonalne
  • Dried lavender (flower, culinary) 2 łyżeczki (~4 g)
  • Fresh mint 0.3 pęczków (~10 g)
💰 Szacowany koszt dania: ~25.36 PLN (6.34 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Syrup

1

Prepare the rhubarb-strawberry syrup. Trim the ends of the rhubarb and cut the stalks into pieces about 2 cm long. Wash the strawberries, remove the stems, and cut the larger ones in half. In a medium pot, pour in 400 ml of water, add 150 g of sugar, and the chopped rhubarb. If you want to flavor it with lavender, add 2 teaspoons of dried lavender (you can add the rest later to the foam). Place the pot over medium heat.

Ingredients: Rhubarb, Strawberries, Sugar, Water, Dried lavender (flower, culinary)
Use a pot with a capacity of at least 1.5-2 liters. A wooden spoon for stirring. Do not leave the pot unattended — the sugar can caramelize if the heat is too high.
2

Bring the contents of the pot to a boil over medium-high heat, stirring every 30 seconds to dissolve the sugar. When it starts to boil, reduce the heat to low and simmer gently for 8-10 minutes, until the rhubarb softens and the syrup takes on a deep pink-red color.

Ingredients: Rhubarb, Strawberries, Sugar, Water
Cook with the lid partially covered, leaving a small gap for steam to escape. The syrup is ready when the rhubarb pieces easily break apart when pressed with a spoon and the liquid has a slightly sticky sheen.
3

Remove the pot from the heat and let it sit for 5 minutes to cool slightly. Then strain the syrup through a fine sieve into a clean container, pressing with a spoon to extract as much liquid as possible. You can set aside the remaining pulp to use in a dessert or add it to yogurt.

Ingredients: Rhubarb, Strawberries
Use a fine sieve or a cloth filter (cheesecloth) for a clear syrup. Be careful — the liquid will be hot. If the syrup is too thick after cooling, dilute it with 50-100 ml of water.

Puree

4

Set aside 150 ml of strained syrup in a small bowl (it will be needed for the foam), and pour the rest (about 250-300 ml) into the blender. Add the remaining strawberries (if there are larger pieces) and 100 ml of water to the blender. Blend on high speed for 30-45 seconds until a smooth puree without larger pieces is formed.

Ingredients: Strawberries, Water, Rhubarb
Use a jug blender or an immersion blender with a mixing attachment. If you don't have a blender, you can mash the fruit thoroughly with a fork and strain it through a sieve, but the drink will be less homogeneous.

Drink

5

In a large pitcher, combine the strained syrup (the remaining part), the prepared puree, and lemon juice (60 g). Add 100 ml of cold water, stir, and taste: the flavor should be distinctly fruity, balanced with acidity. If it's too sweet, adjust with lemon juice; if it's too sour, add 1-2 tablespoons (15-30 g) of sugar dissolved in a tablespoon of warm water.

Ingredients: Sugar, Lemon juice, Water, Rhubarb, Strawberries
A jug with a capacity of at least 1 liter. Stir with a spoon until homogeneous. Chill in the refrigerator for 10-15 minutes if the syrup is still warm.

Mousse

6

Prepare the lavender foam: in a deep bowl, place 80 g of egg whites (2 egg whites). Add 50 ml of the previously set aside syrup and (optional) 2 pinches of dried lavender (the remaining 2 teaspoons) – if using lavender, soak it first in a small amount of warm syrup to release the aroma, then strain it to avoid pieces in the foam. Beat the egg whites with a mixer on medium speed for 2 minutes, then on high for another 1-2 minutes, until a shiny, stable foam forms that holds its shape when the bowl is turned upside down.

Ingredients: Egg white, Dried lavender (flower, culinary)
Use a clean, fat-free bowl (glass or metal). A hand mixer or stand mixer with whisk attachments. If you're concerned about raw eggs, use pasteurized egg whites or aquafaba (1:1 by weight). The foam is ready when the sides of the foam are smooth and a sharp peak forms that holds its shape for a few seconds after lifting the whisk.

Assembly and serving

7

In tall, transparent glasses, place a few ice cubes (about 50 g per glass). Fill each glass with rhubarb-strawberry drink up to 3/4 of the height. On top, spoon (or use a small ladle) the lavender foam, creating a "cap" effect with the foam. Decorate each glass with a sprig of mint and a thin slice of lemon on the rim.

Ingredients: Ice cubes, Fresh mint, Lemon juice, Rhubarb, Strawberries, Egg white
Use a large spoon or a small ladle to add the foam. For a layered effect, gently add the foam so it doesn't mix immediately with the drink. Additionally, you can add a few whole strawberries to the bottom of the glass before pouring in the drink.

Serving

8

Serve immediately after preparation to keep the foam fluffy. If you prepare the drink in advance, store the syrup and puree separately in the refrigerator for up to 24 hours, and whip the foam just before serving.

Ingredients: Ice cubes, Rhubarb, Strawberries
It's best to serve in transparent highball glasses, which showcase the color of the drink and the foam. If you want to freeze part of the drink, use ice made from the drink to avoid diluting the flavor.

Fun Fact

💡

Rhubarb was originally cultivated mainly for its medicinal properties; its culinary career as an ingredient in desserts and drinks began in Europe only in the 18th century. The combination of rhubarb with floral lavender connects the tradition of home gardens with the finesse of French cuisine.

Best for

przyjęcie w ogrodzie wiosenne śniadanie na tarasie lekki deser po obiedzie

Tips

🍽️ Serving

Serve in tall transparent glasses with a large spoonful of foam on top. For a more elegant effect, run a thin slice of lemon along the rim of the glass and serve with a small spoon for gentle mixing. You can prepare a non-alcoholic version and optionally add 30-50 ml of prosecco or light sparkling wine to each serving for a cocktail version.

🥡 Storage

Store the syrup and puree in an airtight container in the refrigerator for up to 24 hours. Do not store the egg white foam – whip it just before serving. The syrup can be frozen for up to 3 months in portions. Do not store the finished drink with foam – the foam quickly collapses.

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