Rhubarb! The first glimpse of those fibrous red stalks reminds us that winter is long gone and food is once again growing in these parts. If you’re already a home carbonating fanatic (or if this story in our last issue converted you), you’ll love this simple, easy recipe for Rhubarb Soda Syrup.
Rhubarb Soda Syrup
Adapted from The Homemade Pantry by Alana Chernila
2 pounds rhubarb stems, roughly chopped
4 tablespoons fresh lime juice (from 2 to 3 limes)
1 tablespoon fresh ginger, peeled and roughly chopped
1/2 cup sugar or more to taste
A few springs fresh thyme, lemon balm or mint
In a medium saucepan, bring the rhubarb and 8 cups water to a boil. Reduce heat and simmer until rhubarb is soft, about 20 minutes. Use a slotted spoon to scoop out rhubarb and discard (or sweeten it with sugar and serve over yogurt or ice cream).
Add the lime juice, ginger and sugar to the rhubarb water. Bring to a low boil and cook, uncovered, for 20 minutes, until thickened. Remove from heat, add herbs and steep, covered, 5 to 10 minutes. Strain into a jar or bottle. Keeps in fridge for 10 days.
