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!

Rhubarb syrup
makes approximately 2 cups

2 cups granulated sugar
2 cups water
2 cups rhubarb stems, chopped into rough 3-cm chunks

1. Put sugar and water on to boil over high heat in a large pot (the rhubarb will foam, so you need room).
2. Once boiling, add your chopped rhubarb and boil for 2 minutes. Take off the heat and let cool completely.
3. Decant into a clean jar, store in the fridge.

 

Rhubarb soda with mint
makes one

Soda water
Rhubarb syrup
Strawberry
Fresh mint leaves, washed
Ice

1. Add ice to a highball glass. Tear several mint leaves into small pieces and sprinkle over ice.
2. Add 2 to 3 tablespoons of the rhubarb syrup, and top up glass with soda water, adjust sweetness to taste by adding more syrup.
3. 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!