If you are like me and are the owner of 1 or 2 rhubarb plants then as the leaves turn from green to yellow, you begin to wonder… how can I preserve all that rhubarb? Jams and jellies are one of my favorite ways, grab my Peach Jam recipe here and swap the peaches for rhubarb and that recipe will make lovely rhubarb jam. Rhubarb is also easily preserved by cutting off the leaves (remember leaves are toxic so don’t eat them), washing them, chopping them and freezing them in an airtight container. Frozen rhubarb will keep up to 6 months.
Even after I make jam and freeze it, I literally still have more! I am one of those boring mom’s that only has water and never has pop or juice in the fridge as an option. However, creating a simple syrup from fruit I do like to do on occasion for picnic’s or around the holidays. This rhubarb soda adds a lovely tart citrus flavor to seltzer or sparkling water for a beautiful drink on special occasions. It will keep great for 6 months in the freezer, and it is a wonderful New Years Drink with a little champagne instead of sparkling water.
Cheers!
Homemade Sparkling Rhubarb Soda
Ingredients
- 3 cups chopped rhubarb
- 3 cups filtered water
- 1/4 cup raw cane sugar or honey
- 1 vanilla bean (or 1/2 tsp of vanilla powder)
- 1 litre sparkling water ( a little champagne is lovely too)
Instructions
- Place everything except sparkling water into a pot over medium heat and bring to a boil.
- Reduce the heat to low and simmer for 15 minutes (or until it reduces by about 1/2).
- Place a fine strainer over a bowl and pour the mixture through. I like to use the back of a wooden spoon to push the liquids through, leaving just the solids behind.
- Allow the syrup to cool.
- Fill a glass pitcher with ice, pour the liter of sparkling water in, and add about 1 cup of the rhubarb soda syrup in and mix. Serve and enjoy.
