1 stalk rhubarb, diced (about 1 cup)
2 tablespoons minced fresh mint
1 cup water
1 cup granulated sugar
club soda or seltzer
Place all ingredients in a 1 1/2 qt. saucepan. Cook over low heat, stirring occasionally, until the sugar dissolves and the mixture thickens, about 30 minutes. Allow to cool to room temperature. Using a fine metal sieve, strain the mixture into an air-tight, lidded container. Discard solids*. Stir 1 tablespoon into 8 oz of sparkling water per drink. Refrigerate leftover syrup up to 1 month.
Yield: 1 cup syrup, enough for a dozen or more drinks.
Tip: use a whisk to extract off the syrup out of the pulp
*Or eat them! It is basically candied rhubarb.