Rhubarb Soda

Each spring my rhubarb is the first harvest from the gardens, beautifully red and tender stalks ready for rhubarb custard pies, crumbles, and preserves. As the days warm into summer, the rhubarb fills out, spilling its giant leaves over the edge of the garden bed. Every summer a tiny tree frog makes his home amongst the leaves - I imagine what a perfect home it must be within its canopy of large leaves, surrounded by bright red stalks.

With the summer heat in full swing, custard pies are no longer on our minds. With stalks still needing to be harvested, I wanted to come up with a way to enjoy the bright and tart flavor of rhubarb, without the need to turn on the oven. This simple syrup uses up plenty of rhubarb and makes the perfect addition to a summer cocktail, or to create a simple rhubarb soda. I was also amazed at the intense pink color of the syrup, making it a stunning drink to serve at our summer gatherings.

Ingredients

4 c. rhubarb, cut into 1-inch pieces

1 1/3 c. sugar

3 c. water

3 strips of lemon peel

A squeeze of fresh lemon juice (optional)

Rhubarb syrup

Add rhubarb, water, sugar, and lemon peel to a large pot and bring it to a low simmer.
Cook for 10-12 minutes, stirring occasionally to dissolve the sugar and soften the rhubarb.
Once rhubarb is very soft, mash with a potato masher until well broken down.
Remove from heat and let the mixture steep for 15-20 minutes. This makes a deeper red and flavorful syrup.
Pour through a cheesecloth-lined mesh strainer. Let sit 20 minutes or until all liquid drains through, then gather cheesecloth ends together and squeeze out any leftover juice. Compost the rhubarb pulp.
Add a squeeze of lemon juice for brightness and stir (optional).
Store the syrup in the fridge for one week or freeze it to enjoy during cooler months.