Rhubarb Soda

Move over rhubarb pie!  Rhubarb is a plant that was used by the Chinese for medicinal purposes as far back as 2700BC and showed up in North America around the early 1800’s. Its culinary usage is relatively new compared to its medicinal application. Rhubarb season is in the Spring and I grew up with my Mom making rhubarb and strawberry pie, rhubarb stew, and rhubarb crisp. The flavor of the plant is quite sour and has a high water content but when cooked with sugar, it’s lovely. There are many recipes out there using this interesting plant.  Although rhubarb is classified as a vegetable, I’ve never eaten it as such.  One site I visited, Chow, mentions to sauté rhubarb with Chinese five-spice powder and serve with salmon fillets.  Sounds like a recipe to try!

Serves 6 to 8
recipe from The Culinate Kitchen
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1 1/2 cups rhubarb, roughly chopped
1 cup sugar
1 1/2 cups water
sparkling water
ice

Place rhubarb, sugar, and 1½ cups of water in a saucepan. Bring to a boil, then turn down to a simmer. Cook for about 15 minutes, until the syrup is bright pink. Turn off the heat and allow to cool. Strain syrup into a large jar. To make each soda, measure ¼ cup rhubarb syrup into a glass. Add enough sparkling water to fill the glass ⅔ full. Stir to mix, then add ice.

The Culinary Chase’s Note: Pretty in pink and so delicious on a hot day! Pick rhubarb stalks that are of the brightest color that are firm and crisp.