The other day I took a trip to a lovely farmers market and purchased some rhubarb. Confession: before today, I had never tasted or cooked with rhubarb. Ever. Rhubarb seems like the quintessential spring fruit (is it a fruit? Or a vegetable? Root? I don’t know!) and I was excited to try it. Unfortunately, it’s hot out. Really hot. As much as I wanted to bake something nice with my rhubarb, I couldn’t bring myself to turn on the oven.
So I chose to make a drink, which is what started this blog last summer. I combined rhubarb, ginger and mint (also from the farmers market!) with sparkling water to create a refreshing summer beverage. It’s a sophisticated drink that can be sweetened to your liking. Feel free to reduce the sugar in the simple syrup mixture and dilute the finished drink as much as you’d like.
1 cup water
1 cup granulated sugar
2 cups chopped rhubarb
1 tablespoon grated ginger
1 sprig of mint, plus more for garnish
1 teaspoon fresh lemon juice
4 cups club soda
- For the syrup: In a medium saucepan, cook water, sugar, rhubarb, ginger and mint over medium heat until the mixture thickens, about 20-30 minutes. Remove from heat and pour mixture through a fine-mesh sieve. Discard the solids and mix lemon juice into the syrup. Let cool.
- To prepare the spritzer, mix 1 cup syrup with 4 (or more) cups of club soda. Garnish with mint.