Non Alcoholic Rhubarb Cooler

It has been an endless procession of bank holiday weekends in the UK this spring. That isn’t a complaint but more an opportunity to really refine the kinds of drinks you’re enjoying when you’d normally be at work. Since it’s rhubarb season I wanted to come up with something that could be used as a base for a gin cocktail but would also work as a non alcoholic option for anyone who doesn’t drink.

The most logical thing to do with almost anything you eventually want to turn into a drink is to turn it into a syrup first. Rhubarb is very willing to be turned into a syrup because it has a natural tendency to dissolve the longer you cook it. You should be able to easily find lots of bright ruby stalks that give you that incredible color. Let’s be honest, if you add a bit of gin or vodka we can still call it a cooler. If you top it with prosecco or cava it may actually be the coolest.

When you cook down the rhubarb and collect the syrup you’re also left with some great pulp that can be used as a topping for yogurt or overnight oats. Or ice cream. That would be great. I like the little bit of interest you get from adding the ginger but you could leave it out if you don’t like that flavor. I think it could also be good with a stick of cinnamon instead or maybe even some star anise, depending on what you’re going for.

In any case, there’s a lot of celebrating coming up in the next couple of weekends and this is a great way to make it look like you’ve gone to a lot of effort without really having to go to that much effort. I also highly recommend buying some extra rhubarb, making a double batch and freezing it in ice cubes so you can revisit this flavor in November when you’ve forgotten what the sun looks like but can be reminded what it tastes like.