Make a Strawberry Rhubarb Gin Fizz Summer Cocktail

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Learn how to make a delicious strawberry rhubarb gin fizz – it’s the perfect summer cocktail! This recipe is featured in The Kitchen Magpie’s new cookbook: The Prairie Table.

Disclosure: Thank you to Penguin Random House Canada for gifting me The Prairie Table cookbook to review!

I absolutely adore anything with strawberries and rhubarb in it, so when I saw this cocktail recipe featuring both in Karlynn Johnston’s new cookbook, I knew I had to try it!

I imagined it would be delicious, and I was NOT disappointed. It’s a fruity cocktail with a tangy zip and a ton of fizz. It’s so refreshing for summer patio season!

This post is part of the Seasonal Simplicity blog hop hosted by The Happy Housie, so after you read my post make sure to see all of the other yummy summer drinks linked at the bottom!

The entire The Prairie Table cookbook is fantastic. If you like entertaining with simple but delicious home style cooking and baking, you’ll love this book. It uses ingredients that I usually have available, and I love that it features prairie stables like rhubarb. I’ve tried the lemon cheesecake squares, the sweet & sour meatballs, this cocktail, and I can’t wait to try more recipes! Karlynn, the author, is a fellow Edmonton blogger and her creations are always delicious yet simple to prepare.

This strawberry rhubarb gin fizz cocktail was so easy to make. I did decide to make it a one-at-a-time cocktail because hubby hates gin and moscato (boo!), so all I did was divide the recipe by about 6 and shake the gin, lemon juice, and simple syrup with some ice in a cocktail shaker before I strained it into a glass and added enough bubbly pink moscato to fill my glass.

You could probably make a decent virgin version of this recipe too, and I’m going to try something later this week for my hubby and my girls. Since the homemade strawberry rhubarb simple syrup should last in the fridge for a couple of weeks, I can use it to try all sorts of concoctions!

I’m thinking of subbing the alcohol for some ginger ale and fruit juice, but I’ll keep you posted!

Best Pie Crust Recipe

Yield: 2 single pie crusts or 1 double crust

This pie crust recipe makes my favourite, flaky pie crust that can be used for pumpkin pie, apple pie, rhubarb pie and even a savoury meat pie. Double this recipe and save extra pastry for later.

Ingredients

1 1/2 cups flour
1 tsp salt
1/2 cup pure lard (I use Tenderflake brand)
1/4 cup cold water

Instructions

To begin, mix the flour and salt in a medium bowl.
Cut in lard, using a pastry blender or criss-crossed knives until you achieve a crumb-like texture (it doesn't hurt to blend the mixture a lot at this stage).
Next, our in cold water one Tbsp at a time and mix very lightly with a fork until the pastry pulls from the side of the bowl. Don't over-mix once you've added water! This is one of the secrets to a flaky crust.
Finally, roll the pastry gently in a ball, cover in plastic wrap, and place in the fridge to chill while you make your desired filling.