This rhubarb cocktail is a delightfully refreshing spring beverage. With a beautiful pink color and that unique rhubarb flavor, it’s the perfect sugar-free cocktail for Mother’s Day!
I’ve made no secret about my love of all things rhubarb, and how much I love to work it into keto dessert recipes. And now I offer you this sparkling sugar free cocktail as yet another wonderful way to enjoy that stalky low carb vegetable.
Rhubarb is only available in the spring, so for me it just screams Mother’s Day. Since it isn’t something you can find year round, it lends a festive touch to any recipe. And what’s more festive than a sparkly, sweet pink cocktail?
I’m calling it a rhubarb fizz, but it could honestly be considered a rhubarb mimosa too. It’s perfect for Sunday brunch or as a tasty pre-dinner cocktail.
Sugar Free Simple Syrup
Simple syrup is a common ingredient in many cocktails. And for years, I despaired of having a good keto-friendly version. Because if you understand the properties various keto sweeteners, then you know that erythritol does not make very good simple syrup.
But new sweeteners like allulose have come along and changed the game entirely. Allulose is what they call a “rare sugar”. It actually IS, in fact, a sugar, but it does not affect blood glucose at all – and may even lower it. So in that regard, it does not behave like regular table sugar.
However, it does behave like sugar when simmered with water, so you can make syrup with it. I have a delicious and easy keto chocolate syrup that uses allulose.
I decided to make a rhubarb simple syrup for this sugar-free cocktail, so I simply simmered rhubarb with water and a combination of Swerve and allulose. You could simply use allulose for this if you prefer.
How to make a Rhubarb Fizz Cocktail
This fun sugar free cocktail was inspired by one I spotted on Saveur.com. It’s super easy to make and the rhubarb syrup is useful for other recipes too. Try it over ice cream!
Rhubarb Simple Syrup
You will need about 4 stalks of rhubarb for this recipe. Chop it into slices about ¼ to ½ inch thick. They do not need to be even and perfect.
Simply bring the rhubarb, water, and sweeteners to a boil. Reduce the heat to a simmer and cook until the rhubarb is super soft. Then strain the mixture through a sieve to remove the solids.
If you’re a rhubarb lover, don’t throw those solids away! They are tasty and delicious in yogurt, over ice cream, or just eaten with a spoon.
Let the rhubarb syrup cool before adding it to a cocktail. Store it in the refrigerator in a glass bottle or jar. It makes about 6 ounces (enough for 6 cocktails) and should last up to two weeks.
Rhubarb Fizz Cocktail
Once you have the syrup, you can make these sugar free cocktails any time. You can make one or a bunch, as you please.
Add about 1 ounce (2 tablespoons) to the bottom of a champagne flute. Stir in ½ ounce (1 tablespoon) vodka or gin, and then top up with champagne or Prosecco.
Can you make a Virgin Rhubarb Cocktail?
Absolutely! I recommend using a bit more of the rhubarb syrup (1 ½ to 2 ounces) and topping up with seltzer or soda water.
You may find you want to sweeten it a bit more, simply because soda adds no sweetness. Stir in a teaspoon or so of powdered Swerve into your mocktail to make up the difference.
More Keto Mother’s Day Brunch Ideas
- Bakery Style Keto Coffee Cake
- Asparagus Eggs Benedict
- Keto Bagels
- Keto Almond Croissants
- Low Carb Corned Beef Hash
- Keto Lemon Poppyseed Cake
Rhubarb Fizz Cocktail
Ingredients
Rhubarb Syrup
- 3 cups chopped rhubarb
- 1 ½ cup water
- ¼ cup powdered Swerve Sweetener
- ¼ cup allulose
Rhubarb Fizz Cocktail
- 1 ounce rhubarb syrup
- ½ ounce vodka (or gin)
- 3 ounces sparkling white wine
Instructions
Rhubarb Syrup
- In a medium saucepan over medium heat, combine the rhurbarb, water, Swerve, and allulose. Bring to a boil, then reduce the heat to a simmer. Cook until the rhubarb is very soft, about 10 minutes.
- Strain the mixture through a sieve into a bowl, pressing on the solids to release as much liquid as possible. Discard the solids (or serve over ice cream, it's delicious!).
Rhubarb Fizz Cocktail
- Pour 1 ounce of rhubarb syrup into a champagne flute. Add the vodka and stir to combine. Top up with the sparkling wine.
- Use a carrot peeler to peel a thin slice of rhubarb for garnish.
Lisa Martin says
I love the idea of a sparkly rhubarb drink! I’d like to make a big batch to keep in the refrigerator. Do you think the allulose will prevent the syrup from crystalizing? That’s the big problem I keep having when I try to make simple syrups.
vicki k says
the leftover Rhubarb is great in baked goods. I just made your Bakery Style Muffins with “used” rhubarb and they were great. They still have a lot of flavor and since the Rhubarb is relatively dry, the moist/dry balance is maintained in the muffins. I wouldn’t use “used” rhubarb in a crisp or other baked good where you want the juice.
Carolyn says
I just eat it with a spoon!
Susan says
Love the sound of this fizz but I live in Australia and we can’t get those sweeteners here. I mostly use an Erythritol and monk fruit blend (Lakanto) and can get straight Erythritol or Xylitol so wonder which you would suggest and would the quantity be the same? Thanks so much for your wonderful recipes.
Carolyn says
Lakanto is close to Swerve, so that’s fine. I would use xylitol in place of the allulose.
Susan says
Thanks, much appreciated.
Angie says
I’m so excited to try this! Is it correct to assume that if I skip the sparkling wine and just mix with the rhubarb syrup, vodka and seltzer, the carb count would be lower, correct?
Carolyn says
I guess… you’d have to look that up, I think.
Sara Welch says
Love a sweet cocktail with a kick and this was no exception! Currently enjoying my second round; delish!
Betsy says
Yum! I love this low sugar recipe for a fun and delicious cocktail! Great drink for a celebration or even just because!
Lisalia says
This was an absolutely indulgent and healthy grown up treat. I’m also excited to use your rhubarb simple syrup in so many other recipes. Genius!
Linda Reilly says
HI Carolyn,
This looks YUM! I love rhubarb, too. I read the whole entry and saw that you mentioned users can use just allulose, but I’m just curious why you used swerve AND allulose? Is that just to round out the sweetener profile? Thanks a million for all of your awesome recipes.
Best,
Linda
Carolyn says
Because I have had some tummy troubles when I use too much allulose. So for me, this half and half version is safer…
Liz says
What a beauty!! This cocktail is perfect for my spring book club meeting next week!!!
Amanda says
Absolutely a one of a kind type of recipe!
Jody says
I always have bochasweet on hand but have never purchased allulose. Can I substitute the two?
Carolyn says
Yes, that should work here.
Nicole says
This looks delicious! Do you think I could use Bocha Sweet instead?
Carolyn says
Yes, it should be fine.