Strawberry Rhubarb Cocktail Puree

by Christina Meyer-Jax, Tastemaker in Residence

3 cups Rhubarb, chopped (pink or red stalks only)
3 cups Strawberries, top removed and chopped (or use frozen)
3 inch piece of Fresh Ginger, thickly sliced
1/2 cup sugar
Juice of one squeeze lime (optional)
1 cup water


  1. Combine the rhubarb, strawberries, ginger, sugar, and water in a heavy-bottomed saucepan and bring to a boil.
  2. Reduce the heat to a simmer and cook gently, stirring occasionally, until the fruit is soft and the liquid has thickened slightly, about 20 minutes.
  3. Pour the rhubarb mixture through a fine mesh strainer until most of the liquid is in the bowl.
  4. Press the solids a little with the back of a spoon to extract more syrup.
  5. Discard the pieces of ginger.
  6. Set the solids aside in a bowl and then carefully pour the syrup into a silicone ice cube trays.
  7. Freeze puree until ready to use.

Cocktail/Mocktail Suggestions
Pop Strawberry Rhubarb Cocktail Puree out into a highball glass and add/pour any of the following to purer:
*Sparkling water, mint leaves, vodka
*Sparkling water, cucumber vodka
*Sparkling water, Kentucky Bourbon
*Mocktail: Just add favorite sparkling water (plain, lime, cucumber) garnish with fruit slices or mint.