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I ate the WHOLE thing...
Rhubarb Cream Soda
Rhubarb soda… I need to be stopped.
Servings Prep Time
6roughly (about 8oz syrup) 10minutes
Cook Time
25minutes
Servings Prep Time
6roughly (about 8oz syrup) 10minutes
Cook Time
25minutes
Ingredients
Instructions
  1. Combine the rhubarb, sugar, and water in a saucepan and place over medium heat. Bring it to a gentle simmer and keep it there for 20 minutes. Remove it from the heat, stir in the vanilla extract, and steep until completely cooled.
  2. Strain the syrup through a fine-mesh sieve and decant into a storage container.
  3. To serve you can pour some of the syrup into individual glasses (say, 3 tablespoons per glass) before filling with ice, pouring over seltzer/carbonated water, and stirring gently to combine or make a big batch in a pitcher and serve immediately (figure 6 – 8 fluid ounces of seltzer per serving).
Recipe Notes

– Save the rhubarb that you’ve strained from the syrup. Put it on ice cream, Greek yogurt, stir into cake badder, muffins, make jam… you get the idea.

 

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