Homemade Rhubarb Italian Cream Sodas

While I’ll never turn down a more traditional rhubarb pie (especially if you throw some strawberries in the mix), my very favourite way to use this seasonal fruit in in the form of a beverage of some variety. Admittedly, I’m no stranger to utilizing it in and around this time each year (as seen here and here)… But when I stumbled upon Call Me Cupcake‘s italian cream soda version just a few days ago, I instantly headed over to my neighbourhood grocery store and stocked up on the ingredients. Not only is it just the prettiest drink around, but it’s insanely tasty (and surprisingly refreshing) to boot. It instantly quenched my thirst, satiated my sweet tooth, and refreshed my afternoon during one of the hottest days of the year last week. Needless to say, I have a feeling it’s going to be a regular stample around here for as long as rhubarb season is upon us.

Rhubarb Italian Cream Soda

2017-05-18 13:10:57

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1044 calories

198 g

89 g

28 g

9 g

17 g

1014 g

125 g

182 g

0 g

9 g

Nutrition Facts

Serving Size

1014g

Amount Per Serving

Calories 1044

Calories from Fat 247

% Daily Value *

Total Fat 28g

43%

Saturated Fat 17g

87%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Cholesterol 89mg

30%

Sodium 125mg

5%

Total Carbohydrates 198g

66%

Dietary Fiber 3g

11%

Sugars 182g

Protein 9g

Vitamin A

20%

Vitamin C

24%

Calcium

40%

Iron

3%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. FOR THE RHUBARB SYRUP
2. 150 g rhubarb, chopped (1 1/4 cups, about 2 stalks)
3. 1/2 inch (1,25 cm) fresh ginger, finely chopped
4. 180 g (3/4 cup + 1 1/2 tbsp) granulated sugar
5. 200 ml (3/4 cup + 1 1/2 tbsp) water
6. 1/2 vanilla bean
7. TO SERVE
8. ice
9. sparkling water
10. half and half cream or coconut milk

Instructions

1. In a small saucepan, combine rhubarb, ginger, sugar, water and the seeds from the vanilla bean, Bring to a boil, then reduce and let simmer for 10 minutes, or until rhubarb softens.
2. Mash the rhubarb using the back of your spoon, and then strain mixture over a bowl. You can eat the compote (it's great on ice cream!) or set aside. Pour the liquid back into the saucepan, toss in the vanilla bean, and bring back to a boil. Reduce to a simmer and let simmer for 10 minutes, or until slightly thickened. Set aside to cool, and remove vanilla bean.
3. Once cool, add 3-4 tbsp to an ice-filled glass. Top with sparkling water, half and half or coconut milk. Mix and enjoy!

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calories

1044

fat

28g

protein

9g

carbs

198g

more

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