Rhubarb has a distinctive tart flavor that leads many to use it in sweetened desserts or savory entrees. But its flavor can also lend itself to a deliciously unique mocktail as well. In this Rhubarb Sour, we use ginger for added flavor and nutrients along with honey and apple juice to cut through the bitterness. The egg white foam topping also works to enhance the tart taste without it being too sharp.
Enjoy this Rhubarb Sour when hosting friends for a unique and non-alcoholic craft cocktail to socialize over, or make a batch ahead of time to relax with at the end of your workdays—just be sure to leave out the egg whites until you’re ready to serve.
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To complete the presentation, you’ll need toothpicks or cocktail picks for the rhubarb garnish. If you don’t have them on hand, you can still add a bit of flare to your drinks by lining the inside of the glass with the rhubarb ribbon in a spiral shape (an extra handful of ice will help it stick to the sides when pouring in the mocktail).
TIP: Egg whites are only safe to consume raw if the eggs have been pasteurized. If you’re unsure if your eggs are pasteurized or don’t feel comfortable consuming uncooked egg whites, finish your mocktail with whipped coconut cream instead. Simply chill coconut cream overnight in the freezer and blend with a hand mixer until fluffy. Add a dollop of whipped cream to each glass after pouring the mocktail.
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Rhubarb Sour Mocktail
- Recipe by: Andrea Dehnke
- Serves: 4
- Meal: Beverage
- Serves: 4
- Prep Time: 31 minutes
- Cook Time: 5 minutes
- Total Time: 36 minutes
Ingredients
2 stalks rhubarb
2 tsp raw honey
1 thumb ginger, sliced
1 1/4 cups water
1/2 cups apple juice, freshly squeezed
2 egg whites
Ice
Directions
With a vegetable peeler, peel two long ribbons of rhubarb. Cut ribbons in half crosswise and set aside. Chop remaining rhubarb.
In a small saucepan, bring chopped rhubarb, honey, ginger, and water to a simmer. Cook until honey is dissolved, about 3-5 minutes. Remove from heat. Let cool for at least 30 minutes.
Strain the cooled liquid into a cocktail shaker. Add apple juice and egg whites and shake for about 20 seconds. Add ice and shake for another 20 seconds.
Strain the drinks equally between four cocktail glasses.
Thread each rhubarb ribbon back and forth across a toothpick and use to garnish drinks.
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