4 stalks rhubarb, chopped
1 cup sugar
1 cup water
club soda
Directions:
In a small pan, bring the rhubarb, sugar and water to a boil. Lower heat and stir occasionally until the sugar has dissolved and the mixtures has reduced into a light syrup, about 10 minutes. Strain through a mesh strainer and press the rhubarb bits* (they will be pretty mushy) with the back of a spoon to release all of the juices into a bowl. Add about a tablespoon (or more to taste) of the syrup to the bottom of each cup and top with club soda. Serve immediately.
Yield: about 3/4 cup of syrup
*I sort of like to eat the leftover mashed rhubarb rather than throw it away, but you can certainly just toss it.
My thoughts:
As someone who doesn’t like water and doesn’t like to drink juice with meals, club soda is my fallback beverage. While the bubbles momentarily fool me into thinking that it is more than just water, it is still pretty plain and boring to drink day after day, especially in the summer when my beverage consumption triples. Enter the homemade soda. My new favorite flavor to make is rhubarb. Just barely sweet, and with a clear rhubarb taste it is the perfect beverage when you don’t want plain water but when regular soda or juice is just too much.
Looks great! I also love club soda + stuff at home. Favorites include fresh citrus, lime cordial or Ribena. How long do you figure that the homemade syrup would last?
The syrup will last months, if not years. We always have some sort of flavored syrup on hand.
oh great idea! With the warm weather, we have been into making cooling drinks/slushies lately. This sounds perfect!
Sounds wonderfully refreshing. Think I’d be tempted to add a dash of vodka though!
Wendy: that is really good too! So is using the syrup to flavor a vodka martini.
This is something we do at my restaurant actually – though on a much larger scale, and the end result is not soda, but rather vinaigrette. We use the syrup that comes out of the rhubarb and mix it with sherry vinegar, a little more sugar, light olive oil and some s&p to taste – comes out great, but the base rhubabrb syrup is the same!
ive always made soda’s with purchased syrups…your post has inspired me to seek out a good way to recreate the store bought version.
any suggestions on creating raspberry?
Wow, this sounds terrific! Thank you!
I wonder if this would work with the ginger syrup I just whipped up….
This looks delicious and very re-freshing. Espcially, as I am traveling in Dallas and it so HOT here. Also good to read that this syrup will last for a long time.
my friends drink club soda constantly so they’ve made their own club soda maker following these instructions: instructables.com/id/E1WI35AF0LPX2SK/
Oh this looks great! My uncle and I were just discussing wild rhubarb- whether or not it was edible.
Great blog.
Sounds and looks heavenly!
Oh, this is perfect in its simplicity and prettiness. Great idea!
I made the syrup this weekend and it makes a delicious soda. As others have mentioned, we are looking forward to combining it with vodka to make a cocktail that my husband has dubbed the Rhubarb-a-Reebop.
i’ve only recently started liking rhubarb so i’m searching out recipes to trial. this looks like a great idea.
I found your recipe for the syrup and it was DELICIOUS! As for the leftover goo, I am ADDICTED! I gotta have more of this stuff. Any suggestions on anything else to do with the goo other than eat it straight?
Sonya
I bet it would be good on some Greek yogurt or ice cream.
How many cups of chopped rhubarb does the 4 chopped stalks come to? I have a tendency to pick it a little thinner than what they sell in the store.
I made this six years ago so I'm not quite sure but 2-3 cups sounds right.