A creamy, refreshing spring drink featuring delicate matcha and fruity, tangy rhubarb. The rhubarb’s subtle tartness harmonizes perfectly with the gentle umami notes of the matcha, creating a modern, well-balanced flavor experience.

Ingredients (1 glass)

For the rhubarb syrup

• 150 g fresh rhubarb
• 150 ml water
• 80 g sugar
• 1 teaspoon lemon juice

For the latte

• 1 teaspoon matcha powder
• 60 ml hot water (about 80 °C)
• 200 ml milk or plant-based beverage
• 30 ml rhubarb syrup
• Ice cubes (optional)

Preparation

1. Make rhubarb syrup

1. Cut the rhubarb into small pieces.
2. Place it in a small saucepan along with the water and sugar.
3. Let it simmer gently for about 10–15 minutes, until the rhubarb is tender.
4. Add lemon juice, then strain through a fine-mesh sieve.
5. Let the syrup cool completely.

2. Prepare matcha

1. Sift the matcha powder into a bowl.
2. Pour hot water over it.
3. Stir until smooth using a matcha whisk or milk frother.

3. Finish the slat

1. Pour the rhubarb syrup into a glass.
2. Add ice cubes (optional).
3. Slowly pour in the milk.
4. Pour the prepared matcha over the top to create a subtle layered effect.

Taste

• Fruity and slightly tart
• Creamy and soft
• Fresh, modern, and elegant
• Perfect for spring and summer

Serving Suggestions

The matcha rhubarb latte looks especially beautiful in a tall glass garnished with fresh rhubarb strips or edible flowers.