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overhead view of two glasses of rhubarb mocktail next to stems of rhubarb.
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5 from 2 votes

Rhubarb mocktail

This rhubarb mocktail is fresh and light, with a lovely touch of sweetness.
Prep Time15 mins
Cook Time12 mins
Time to cool20 mins
Total Time47 mins
Course: Drinks, Mocktails, Party food
Cuisine: American, British
Servings: 2 servings
Author: Claire


  • Saucepan
  • Sieve


  • 3 cups rhubarb diced
  • 1 small handful basil leaves
  • 3 tablespoon honey
  • ¼ cup still water
  • sparkling water
  • ice cubes


  • Dice the rhubarb into small pieces.
  • Add the rhubarb, honey, still water and basil to a saucepan. Bring to a boil and then reduce the heat. Simmer on low for 12 minutes or until the rhubarb has broken down and looks 'soupy' in texture. Set aside to cool.
  • Strain the rhubarb mixture through a fine mesh sieve placed over a glass bowl. Use the rhubarb mixture that has passed through the sieve, discarding the mixture left in the sieve.
  • Add around ½ inch of the syrup to your glasses, and top with ice. Pour on the sparkling water. Serve immediately and enjoy!


  • Dice the rhubarb quite roughly, it doesn't have to be even in size.
  • If the rhubarb isn't breaking down (it should do), use the back of a wooden spoon to help it along.
  • If you like a very sweet mocktail add another tablespoon of honey to the pan.
  • Basil can be swapped out for rosemary if you prefer.
Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine
All ingredients score 0 on the SIGHI list, with the exception of:
  • rhubarb, which scores 1. There is a note stating 'Controversial. Often well tolerated. Oxalic acid'.
  • sparkling water isn't rated.