Rhubarb & Ginger Mimosa

Rhubarb.  What an odd plant.  It’s like a weird, pink celery.  Very tart, but with a spicy, earthy undertone.  I kicked up that undertone by simmering the rhubarb with cardamom and ginger to make a “juice” of sorts for brunch mimosas. Embrace the oddness.


1a0895b688dc06a610746df055a20e75♫ Music Pairing: Odd Future. ♫

This track, “Orange Juice,” comes from a 2010 mixtape by the alternative hip hop collective Odd Future.

On the menu:

This recipe adapted from Saveur.


  • 1 12 lb. rhubarb, stalks cut in half lengthwise and sliced into 12” pieces (to yield about 6 cups)
  • 14 cup sugar
  • 1 cup water
  • 1 large knob of ginger, sliced into rounds
  • 8 cardamom seeds, crushed
  • 1 tsp vanilla extract
  • 1 bottle prosecco/cava/other sparkling white wine


  1. Combine the water, rhubarb, ginger, and sugar in a sauce pan. Simmer until the rhubarb turns into pulp and the liquid has been reduced by about half.
  2. Add the cardamom seeds and vanilla and let steep for 30 minutes. Strain and cool, then refrigerate.
  3. Combine in a pitcher with 1 bottle of bubbly
  4. Serve with additional rhubarb cut into swizzle sticks if desired.

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