This is a recipe for homemade rhubarb ginger beer syrup for the Rhubarb Fizz, a sparkling wine cocktail created at Fitzbillies in Cambridge, England. Although I ended up paring down the syrup recipe when making our cocktail, I’m sharing the original because it makes enough to use in multiple drinks. Thanks to its base of ginger beer, it lends a unique flavor that’s especially tasty in gin, vodka, and sparkling wine drinks.
Cut rhubarb stalks in half lengthwise, then slice into ½-inch pieces.
Add ¼ C sugar, 1 ½ lbs rhubarb, and 6 oz ginger beer to a saucepan.
Heat over low heat until rhubarb softens and liquid reduces by half.
Add cardamom seeds and vanilla pod to pan.
Simmer for for 25-30 minutes.
Remove from heat and let cool for 5-10 minutes.
Strain syrup through a fine mesh filter 1-2 times to remove rhubarb and any sugar particles.
Pour syrup into a squeeze bottle or pouch with a spout using a funnel, then refrigerate or freeze.