OK, we’ve had the best winter ever this year in Seattle and spring is in full bloom. This means that my rhubarb is also well under way. The young stalks are crisp and tender and perfect for rhubarb recipes. You could make this as a refreshing drink or add a shot of gin or vodka and make it a spritzer. Either way, this would be amazing on a hot summer day.. or any day really!
- 4 stalks of rhubarb, roughly chopped
- 1 inch piece of ginger, peeled and sliced
- 1 1/2 cups water
- 3 Tbsp honey or agave (or the original recipe called for 3/4 sugar)
- Sparkling or still water, to serve
- Combine the rhubarb, ginger, water and sweetener in a medium pot. Bring to the boil, reduce heat, partially cover with a lid and simmer for 12-15 minutes, until the rhubarb is soft. Remove from heat and cool.
- Strain the mixture through a fine sieve set over a bowl, using a spoon to press down and extract as much liquid as possible.
- You should end up with just under 2 cups of syrup. Chill in the fridge for at least 2 hours.
- Slice limes into thin rounds and set aside. Pour a little syrup into each glass, add a splash of lime juice and top up with sparkling or still water, adding ice if desired. Garnish with a slice of lime and serve.
Thanks for the inspiration MyDarlingLemonThyme!