The rhubarb always surprises me. It seems to go from tiny little green shoots to full-fledged leafy green monster overnight. In our communal rooftop garden, luckily I seem to be one of a few who harvests those ruby stalks, but you should be able to find it at your local farmers market or good grocery stores.
Rhubarb syrup is simple to make – minimal chopping and little cooking. It’s an incredible pink colour, and looks amazing on ice cream, swirled in yoghurt – instant pink joy!
makes approximately 2 cups
2 cups granulated sugar
2 cups water
2 cups rhubarb stems, chopped into rough 3-cm chunks
- Put sugar and water on to boil over high heat in a large pot (the rhubarb will foam, so you need room).
- Once boiling, add your chopped rhubarb and boil for 2 minutes. Take off the heat and let cool completely.
- Decant into a clean jar, store in the fridge.
Rhubarb soda with mint
Fresh mint leaves, washed
- Add ice to a highball glass. Tear several mint leaves into small pieces and sprinkle over ice.
- Add 2 to 3 tablespoons of the rhubarb syrup, and top up glass with soda water, adjust sweetness to taste by adding more syrup.
- Slice strawberry in half and tuck down in the glass just below surface of the liquid. Sprinkle a few more pieces of mint, or a few whole leaves. Enjoy!