It’s been a cold spring here in Calgary, so the arrival of summer and anticipated sunshine and warmth is very welcome, indeed! Although rhubarb season is well and done in warmer climes, we’re still in the thick of it … but you can easily adapt this recipe to use up some of the rhubarb you may be storing in your freezer. Make this simple, tangy syrup and mix it into sparkling water for a refreshing beverage you can enjoy all summer long!
2 cups fresh or frozen rhubarb, cut into 2-inch chunks (no need to thaw the rhubarb if it is frozen)
1 3-inch chunk fresh gingerroot, peeled and roughly chopped
4 cups water
1/4 cup local honey
Place all of the ingredients in a large saucepan and bring to a boil. Turn the heat down and simmer gently for 30 minutes, then remove from heat and cool to room temperature. Run the mixture through a fine mesh sieve into a bowl, and allow it to drip up to 6 hours. Pour the syrup into a clean glass Mason jar and refrigerate. (You can save the rhubarb for use in a cake or pour it over ice cream – just remember to remove the spicy ginger pieces first!)
The amount of syrup you add to sparkling water will depend on your taste (and the size of the glass!). Start with 2 tablespoons syrup in 8 ounces water and adjust to your liking. Leftover syrup will last up to seven days in the fridge.
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