This syrup can be used to flavor seltzer to make a refreshing rhubarb soda. It can also be added to a glass of Champagne or Prosecco for a light springtime cocktail.
- 2 Cups Sliced Rhubarb
- 3 Thin Slices of Fresh Ginger
- 1 Cup Sugar
- 1 Cup Water
Combine the rhubarb, ginger, sugar and water in a saucepan and bring to a boil. Reduce heat and simmer until the rhubarb has softened and is falling apart, about 15 minutes. Strain into a bowl pressing on the rhubarb and ginger to release the juices. Then pour the strained rhubarb-ginger syrup into a bottle or jar and refrigerate.
*Save the rhubarb pulp for making Rhubarb Oat Squares. Recipe to follow.
- Rhubarb – Joan Reynolds, Bearsville, NY