Spritzer sounds so, girly, I know. But honestly, when it tastes this good, I don’t care. And when it looks this stunning, I want to serve it to everyone. Even the boys. Happy Memorial Day! – Maggie
I was in a restaurant last week for dinner, a gorgeous place with a menu that was so beautiful, I asked our server if I could take it home.
Have you ever done that? You should. For places like this one, where the menu changes daily, they might just give it to you (if the server is as lovely and accommodating as ours was that night). She slipped two menus into our hands before we said good-bye and cast a furtive glance around the dining room; our little secret.
I went home and studied it, all the twists and turns of it, the bawdy stars and the shy underdogs, the curve of its letters, the intro! The dazzling finish! Sorry. Menus make me a little giddy.
There was a Rhubarb Crostada offered for dessert. That’s not on my lovely menu, sadly, but I remember it well because the man at the table next to ours heard that it was offered and he let out a long, deep, rumbling sigh. “Rhubarb.”
Rhubarb must make him giddy. It’s not hard to see why, really.
This restaurant exchange inspired a rhubarb spritzer. It has lemon in it and rosemary, favorite tastes of ours, but we suggest you take this formula and do with it what you will. Use it to celebrate your favorite tastes or flavors of the moment.
When you hand it to a guest, don’t be surprised if they let out a long, deep, rumbling sigh.
Adapted from Simply Recipes Adult Version: add clear liquor of your choice- vodka, gin. Or choose a dry, sparkling wine like prosecco in place of club soda.
Adapted from Simply Recipes
Adult Version: add clear liquor of your choice- vodka, gin. Or choose a dry, sparkling wine like prosecco in place of club soda.
- 1 LB of rhubarb stalks, cleaned, cut crosswise into 1/2-inch slices
- 2 Cups of water
- 1 1/2 Cups of sugar
- 3 TBSP of chopped fresh rosemary, remove leaves from stem
- 1/2 Cup of fresh lemon juice
- Soda water or carbonated water
- Create a syrup. Place rhubarb, water, sugar, and rosemary in a saucepan. Bring to a boil.
- Reduce heat to a simmer and cook for about 15 minutes.
- Remove from heat and strain liquid, removing solids.
- Add lemon juice, to taste. Cool syrup.
- To make a spritzer, fill a glass with carbonated water, about three quarters full. Add syrup to taste.
- Garnish with a slice of lemon or slice a stalk of rhubarb length-wise to make a very pretty stirrer.
Eat Boutique is an award-winning shop and story-driven recipe site created by Maggie Battista. After hosting pop-up markets for 25,000+ guests, Maggie is now focused on opening her first permanent Eat Boutique–a food-retail concept space with a new way to the very best food. Her second cookbook, A New Way to Food: Recipes That Revamped My Pantry & Made Me Love Me, At Last, will be published by Roost Books/Penguin Random House in 2019. Her first cookbook, Food Gift Love, features more than 100 food gift recipes to make, wrap, and share and is available wherever you find favorite cookbooks.