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Strawberry Rhubarb Mimosa Recipe – How to Prepare a Refreshing Springtime Cocktail
Discover the perfect Strawberry Rhubarb Mimosa recipe for brunch! Easy to make and bursting with flavor, this drink is sure to impress.
Ingredients for Strawberry Rhubarb Mimosa
Making a Strawberry Rhubarb Mimosa recipe is actually pretty simple, and you don’t need anything too fancy. Fresh or frozen fruit, a bottle of sparkling wine, and a sweetener—those are your basics.
If you like a little twist, you can splash in some gin or elderflower liqueur. Each thing you add changes the balance of tartness, sweetness, and fizz, so it’s worth thinking about what you want.
Essential Ingredients
Grab some fresh strawberries and rhubarb if you can. Strawberries bring the color and sweetness, while rhubarb gives that sharp, tart edge.
No fresh rhubarb around? Frozen works fine, though you might want to drain it a bit or use more sugar.
You’ll need some sparkling wine or champagne for the base. The bubbles make it festive and cut through the fruit.
A little orange juice adds a citrusy note. Adjust the sugar—granulated or powdered—to get the sweetness where you like it.
If you want, a dash of lemon juice brightens things up without taking over.
Fresh vs Frozen Options
Fresh strawberries and rhubarb taste best, honestly. Look for ripe, but not squishy, strawberries and crisp, red rhubarb stalks.
Prepping fresh fruit takes a bit more time, but the flavor is worth it.
Frozen rhubarb is a good backup when it’s out of season. It’s usually softer and a bit more tart, so you might need extra sugar.
Frozen strawberries? Not ideal. They get mushy fast, but if you have to use them, blend or crush before mixing for a smoother drink.
Choosing the Right Sparkling Wine
Go for a dry sparkling wine or champagne. Brut or extra brut is usually best, since it won’t make the drink too sweet.
Prosecco is a nice option if you want softer, slightly sweeter bubbles. Just avoid anything super sweet, or you’ll lose the fruit flavors.
Want to amp it up? Add a splash of gin or elderflower liqueur. It gives a floral, herbal kick that works surprisingly well.
Chill your sparkling wine really well before mixing, so everything stays crisp and bubbly.
How to Prepare Strawberry Rhubarb Syrup
First, get your rhubarb and strawberries cleaned and chopped up. After that, you’ll cook them with sugar to pull out all that flavor.
Once it’s cooked down, you’ll strain the syrup and let it cool before using.
Preparing the Rhubarb and Strawberries
Wash about 4 or 5 small rhubarb stalks. Chop them into 1-inch pieces.
For the strawberries, rinse a cup or so, pull off the stems, and slice them in halves or quarters.
Tender rhubarb is better—no one wants bitter syrup. Ripe strawberries make everything sweeter and balance the tartness.
Keep the pieces small, but don’t puree them. You want good flavor, not mush.
Cooking and Sweetening the Syrup
Put the chopped fruit in a large pot. Add a cup of sugar and a cup of water.
Heat it all on medium. Stir now and then so the sugar melts and nothing sticks.
Let it cook for about 10-15 minutes, until the fruit is soft and you see a thickened syrup.
Take it off the heat once the fruit is tender. Taste and add more sugar if you like it sweeter.
Don’t overcook—fresh fruit flavor is what you want.
Straining and Cooling
Pour everything through a muslin or fine mesh strainer into a bowl.
Press gently with a spoon to get as much syrup as you can.
Toss out the solids. Let the syrup cool at room temp.
Once it’s cool, pour it into a bottle or jar and stash it in the fridge.
Cold syrup mixes better and keeps for a week or two. Use it up while it’s fresh.
Mixing the Strawberry Rhubarb Mimosa
Mixing the mimosa is all about getting the tart and sweet just right. The syrup and sparkling wine do most of the work, but you can tweak as you go.
There are plenty of ways to make it your own, even without alcohol.
Blending the Base Syrup with Sparkling Wine
Start with a chilled bottle of sparkling white wine or champagne. Dry is best to keep things balanced.
Pour two parts sparkling wine to one part rhubarb syrup. Gently stir or swirl—don’t go wild, or you’ll lose the bubbles.
Use a big wine flute or coupe glass. It looks good and keeps the fizz in.
Don’t shake or stir too hard. Flat mimosas just aren’t fun.
Adjusting Sweetness and Flavor
Taste as you go. Too tart? Add a dash of simple syrup or honey water, just a little at a time.
If it’s too sweet, pour in more sparkling wine or a splash of sparkling water.
Want more flavor? Toss in a few crushed strawberries or a twist of lemon peel.
Write down what you like so you can do it again next time.
Non-Alcoholic and Creative Variations
For a booze-free version, swap in sparkling water or a non-alcoholic sparkling wine.
Stick to the same two-to-one syrup-to-bubbles ratio.
Feeling adventurous? Add a splash of orange juice or ginger beer. It changes things up but still lets the rhubarb shine.
Try it over ice, or add a strawberry slice or rhubarb stick for garnish.
Serving and Presentation Tips
Serving your Strawberry Rhubarb Mimosa is half the fun. The right glass and garnish make it look as good as it tastes.
Pairing it with the right food just takes it to the next level.
Choosing the Perfect Glassware
Pick a tall, clear flute or tulip glass. It holds the bubbles and shows off that pretty pink color.
Wide or short glasses? Not the best—they lose fizz and don’t look as nice.
Make sure your glass is spotless. Chilling the glass helps keep the drink cold.
If you like a rustic vibe, vintage glassware is charming and fits a laid-back brunch.
Garnishing and Styling
Add a thin slice of strawberry or a little rhubarb ribbon on a cocktail pick.
It looks great and hints at what’s inside. You can rim the glass with sugar or even crushed almonds for a fun touch.
Rest the garnish on the rim, not in the drink, so the bubbles stay lively.
Go for bright, fresh fruit—skip anything bruised. A little mint sprig adds a pop of color and a fresh scent.
Pairing with Desserts and Brunch
This mimosa goes well with light, fruity desserts—think strawberry tarts or rhubarb crisp.
Almond or vanilla pastries also pair nicely with the drink’s tartness.
For brunch, serve with yogurt parfaits, lemon muffins, or fresh fruit salad.
Try to avoid heavy or super-spiced dishes—they can drown out the delicate flavors.
A simple spread of baked goods and fruit really lets the mimosa shine.
Nutritional Facts and Fun Twists
A Strawberry Rhubarb Mimosa is light, refreshing, and full of fruit flavor. Most of the calories come from the syrup and the wine.
You can always change up the recipe with different juices or fun add-ins.
Nutritional Information
One mimosa usually has about 120 to 150 calories. It depends on how much sugar you put in the syrup and what wine you use.
Rhubarb gives you a little fiber and vitamin K, but not much sugar. Strawberries add vitamin C and some antioxidants.
Most of the sweetness comes from syrup or juice.
If you swap in cranberry juice for orange juice, you’ll cut the sugar and calories a bit. Cranberry mimosas are tart and lower in carbs.
Here’s a rough nutrition breakdown for a 6-ounce glass:
- Calories: 130
- Sugar: 12-15 grams (mostly from syrup)
- Vitamin C: about 30% of your daily value
- Alcohol: 10-12% ABV
Exploring Regional Variations
People tweak this mimosa all over the world. Some make rhubarb syrup with less sugar for a sharper taste.
In the U.S., you’ll see fresh strawberries in spring and summer. Sometimes folks mix rhubarb with cranberries, especially up north.
European versions often use drier sparkling wines and less sugar, so the rhubarb flavor comes through.
There’s also “cranberry mimosa punch”—a big batch with cranberry juice, sparkling wine, and maybe some citrus slices. Great for parties.
Unique Mimosa Recipes to Try
Ever thought about giving your mimosa a bit of a twist? Try a Strawberry Rhubarb Mimosa and toss in a splash of cranberry juice. It adds a tangy kick and, honestly, the color just looks amazing. Now you’ve got yourself a Cranberry Rhubarb Mimosa.
If you’re into richer flavors, try infusing your rhubarb syrup with a little cinnamon or ginger. It brings some warmth and a nice complexity that’s hard to beat.
Not a fan of regular sparkling wine? You can swap it for sparkling rosé. It’s fruitier, and there’s a subtle floral vibe that’s perfect for brunch.
Want something for a crowd? Throw together a Cranberry Mimosa Punch—just mix cranberry juice, rhubarb syrup, fresh strawberries, and chilled sparkling wine in a big bowl.
These little tweaks keep things interesting, and you can really play around with the sweetness or tartness to match your mood.
We hope this Strawberry Rhubarb Mimosa recipe inspired you—explore the blog for more unique ideas.
