It wasn't until I had a rhubarb infused hard cider at a cider fest earlier in the year that I started to appreciate the culinary aspect of this plant. Behold! Strawberry-rhubarb syrup for cocktails and soda drinks. I saw this recipe on my RSS feed from Smitten Kitchen. It is a very simple recipe that smells fruity and has a tangy sour-sweet taste.
Also this was my first time using rhubarb in a recipe. Should you happen to buy the stalks fresh, trim and discard the ends as you would with a stalk of celery. Then chop or dice as normal.
Yield: 3 cups
Usage: 2 tbsp per 6-8 oz of chilled sparkling water or sparkling wine
