Shortly after posting about my love affair with rhubarb, I came across this recipe for rhubarb soda. Of course, I had to try it. It is fantastic for several reasons:
1) the blog intercultura y cocina (which is quite lovely) is written in Spanish — so I learned a few new words while trying out the recipe. For example, ruibarbo = rhubarb, a cognate for sure but probably not exactly what I would have guessed if I had tried to imagine the word on my own.
2) the finished rhubarb syrup that the recipe creates, can be used for many different types of beverages (and probably other things too). I tried out the soda using 1 part syrup to 4 parts Perrier sparkling water. It was pretty good. I also tried rhubarb lemonade using approximately 5 parts lemonade (we have the frozen Minute Maid kind that you mix with water) to 1 part syrup. This was REALLY good. I added a few frozen strawberries and it made a wonderful pink lemonade.
3) it is another way to use rhubarb before we get out of season!
Anyway, I’ll post some non-rhubarb things soon — either that or I’ll just change this blog to rhubarb only blog.