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.
I love going to the store and finding rhubarb again. It is always a sure sign of spring to come! Some years I’ve found it as early as January but some years due to rhubarb blight(!)I’ve had to wait until April which is disappointing, especially if you’ve been hired to create a new rhubarb recipe! Luckily for me, I’ve spotted these bright red stalks a couple of times already. I made rhubarb soda a long time ago and it was so good, I thought I’d revisit it with a new twist: mint! I seem to pair rhubarb most frequently with ginger (like my rhubarb ginger pulled pork and rhubarb yogurt muffins) but I think it goes well with mint as well. In fact my strawberry rhubarb mint jam was the inspiration for this soda. It is so refreshing and spring-like, it made me forget the snow we’re being threatened with.