by amanda
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my 118 recipes »
Photo by Sarah Shatz
3/4 pounds rhubarb, cut into 1/2-inch pieces Ask a question about this ingredient
1/2 cup turbinado sugar Ask a question about this ingredient
1/8 teaspoon vanilla extract Ask a question about this ingredient
36 ounces sparkling water or prosecco Ask a question about this ingredient
Place the rhubarb, sugar and 2 tablespoons water in a medium saucepan. Cover and place over medium heat. Simmer until the rhubarb is soft enough to mash with the back of a spoon -- then mash it! Stir in the vanilla.
Ask a question about this stepPass the rhubarb mixture through a fine-mesh sieve into a bowl, pressing the solids with the back of a spoon to extract as much syrup as possible. You should have 3/4 cup syrup.
Ask a question about this stepFill 6 tumblers with ice. Add 2 tablespoons of syrup to each glass. Top with sparkling water (or prosecco). Squeeze a lime wedge into each glass. Give each drink a stir. Then toast to your thirst and happiness.
Ask a question about this stephelp! i boiled the rhubarb but it's too thick and gooey to pass through my sieve (i will say it tastes great regardless though). with 2 lbs of rhubarb i barely yielded half a cup. got any tips on how to avoid this next time? and any suggestions on what to do with the leftover rhubarb goop? seems too tasty to toss...
You may have cooked off too much liquid by boiling it (in step 1, you're supposed to just simmer it). But don't worry! Add 1/4 cup water to the mixture and gently reheat it. Then pass it through the sieve. As for the goop, you could spoon it over ice cream.
I've made this a few times since it was posted--It is a wonderful drink! We're having it again tonight (:
Sound perfectly refreshing! My mother has an enormous rhubarb plant - I wonder if you could freeze the syrup to last throughout the summer?
I bet you could -- may not retain its color well, but its flavor should hold up.
I just was wondering how many medium stalks = 3/4 lb? No scale chez moi.
i am really excited to try this!