Tuesday, July 14, 2009

Rhubarb soda

I love cold fizzy drinks in the summer. I rarely drink soda, but when it gets hot outside, I enjoy pouring club soda into fruit concentrate or mixing it with freshly squeezed lemon juice.

When two rhubarb plants popped up in my yard last spring, I began experimenting with recipes. I didn't think I liked rhubarb, but free food always appeals to me, and I discovered I actually love the tart taste.

I found this recipe on the Internet and slightly adjusted it to make more than the original called for, plus added lemon to brighten the taste. (I like lemonade a lot, too!)

I'll admit this recipe has sugar, but you might cut the amount down to 1 cup. Also consider that a cup of rhubarb has almost as much potassium as a cup of sliced bananas and a whole lot more calcium, so you are getting something good out of this.

So . . . combine rhubarb with fizzy water and -- wow! -- get a summertime refresher!

Rhubarb Soda
2 cups chopped rhubarb
2 cups water
1 1/3 cups sugar
Club soda
Squeeze of lemon (optional)

Cut the rhubarb into 1-inch pieces (approximately) and measure out 2 cups.

Put rhubarb into a small saucepan along with the water and sugar. Bring to a boil, then simmer 15 minutes.

Remove pan from heat and cool. Strain and pour liquid into a bottle.

Store this syrup in the refrigerator. I use mine within two weeks or so, but I think this will keep for a long time in the refrigerator.

To make the soda: Put about 1/4 cup syrup into a glass and top off with about a cup of club soda (depending on your taste), then add a squeeze of lemon.

Of course, you can use regular water, or try mixing this with other juices or even iced tea.

And by the way, you can also eat the leftover stewed rhubarb.

Makes about 2 cups syrup.


  1. You make rhubarb soda look so easy. I'll have to try it now that I see rhubarb at all the farmers markets.

    I agree with Rebecca: great blog!