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I have to admit that I hate rhubarb. I never understood why people get excited about rhubarb season. I am sure there are good strawberry rhubarb pies out there, but I much prefer cherry. I was contemplating what to do with a bunch of rhubarb that Chris neglected to switch into the CSA swap box a couple of weeks ago when our friend Linsey stopped by. Linsey happened to have memorized a recipe for ginger rhubarb soda and promptly whipped up a batch with the unwanted stalks. I was skeptical, but the resulting pink syrup was delicious when mixed with tonic. I have since made some batches on my own and secretly hoarded them away from Josie, (aka the girl who eats olives, pickles and now apparently rhubarb). I have to admit, I was sad this weekend when our CSA was out of rhubarb. Here is Linsey’s recipe:
*1 lb Rhubarb (washed and cut into 1″ pieces)
*3 Cups water
*1/3 Cup Sugar
*Juice of 1 Lime
*1 Tablespoon or More of Fresh Ginger, peeled and roughly chopped (We added extra and used a 1″ piece)
1. Add the rhubarb and water in a medium size saucepan on medium/heat. Once it boils, turn down heat and simmer uncovered for about 20 or 30 minutes or until rhubarb starts to fall apart.
2. Run the mixture through a fine sieve and push all of the liquid into a bowl. Be careful not to burn your fingers!
3. Put the liquid back on the stove, add sugar, ginger and squeeze in the lime juice. Bring to a boil and then back to a simmer for about 20 or 30 minutes. When the mixture slightly thickens, strain the chunks of ginger out and then let cool. Be sure not to cook too much, as the liquid will continue to thicken as it cools.
4. Pour the syrup into a heat-resistant bottle and allow to cool in the fridge.
5. Combine syrup with tonic or soda water to taste. Ginger Rhubarb Soda also makes a great cocktail.