Versatile, simple and oh so refreshing, Lemongrass-Ginger Rhubarb Soda is easy to make using the freshest rhubarb syrup!
Springtime in the Pacific Northwest
Spring weekends are the best! I feel like I’m finally coming out of hibernation. Rob and I took our annual trip to Orcas Island this past weekend for a little spring break. We had clear blue skies with sparse billowy clouds almost everyday. Perfect for hiking, picnics and general gazing. I shared a few pics on Instagram stories while we were there. Have you been?
Temperatures are starting to warm up, the farmers markets are in full swing and I’m starting to see popsicles on social media. Because of this, I’ve a few popsicle recipes in the works so get ready to dig out those popsicle molds!
The Chickadees are in incubation mode too as we wait for a beautiful brood of six to hatch! Next year Rob and I are planning a nest camera so we can watch it all unfold. We’re so curious about the details.
I crave bubbly, sparkly drinks more than I’d like to admit. But I never buy them for myself save the occasional ginger beer. After learning how easy it is to make fresh fruit syrups at home, store-bought soda has become a thing of the past. I can make them with fresh ingredients from the farmers market and there’s no waste to manage.
Plus it’s just fun having a tasty, homemade rhubarb syrup on hand to mix into cocktails, create a refreshing spritzer with or to enjoy simply like in this Lemongrass-Ginger Rhubarb Soda.
How to Make Rhubarb Syrup
This simple rhubarb syrup takes no time at all to whip up!
- First, in a medium sauce pot, mix the sliced rhubarb, ginger, sugar, lemongrass and water.
- Second, bring the mixture to a boil then turn down the heat to simmer for about 10 minutes.
- Next, remove from heat and steep for about 10 minutes.
- Last, strain the solids and use as a simple syrup for all your sipping needs!
So Many Ways to Enjoy Rhubarb Syrup
Use the rhubarb syrup in this soda recipe for many more recipes.
- For a cocktail, to about two ounces of gin or vodka add about 1/2 an ounce of rhubarb syrup and top with soda.
- For a Prosecco cocktail, simply replace the soda with Prosecco.
- For an Italian cream soda, add favorite 1/2 n 1/2, cream or non dairy creamer to an ice packed glass. Sweeten with about a 1/2 ounce of rhubarb syrup and top with club. Sweeten to taste with more syrup.
- Slather over waffles or pancakes or stir into oatmeal.
The syrup is versatile. Play with different flavors and additions to create your own masterpiece!
A Few Rhubarb Syrup Recipe Notes
- Rhubarb can vary in its color and the resulting simple syrup will reflect this. If you find the rhubarb to be mostly green, add a raspberry to the pot of simple as it steeps. This will brighten the hue of the simple giving the soda a deeper hint of blush.
- To extend the rhubarb season, sliced fresh rhubarb can be stored in the freezer for up to a few months.
- Freezer friendly? Yes please! Store in the refrigerator for up to two weeks or for longer storage, pop it in the freezer for up to two months.
- This sipper makes a beautiful drink to be shared during spring and summer holidays!
More Rhubarb Recipes to Love
Lemongrass-Ginger Rhubarb Soda
- 1 C (225g) Cane Sugar
- 1 C (235g) Water
- 1 C (140g) Rhubarb sliced into small pieces
- 2, 6 1/2" (16.5cm) Pieces of Lemongrass sliced and smashed into 4-5 pieces each
- 2" (5cm) Knob of Fresh Ginger sliced thin
- Club Soda
- Mint for garnish (optional)
- In a medium sauce-pot add the sugar, water, rhubarb, lemongrass and ginger. Bring to a boil, then turn heat down to low to medium-low and simmer for 10 minutes. Remove from heat. Place a lid on the pot and steep for 10 minutes. Strain solids through a fine mesh strainer or cheese cloth. Pick out the ginger slices and lemongrass pieces and enjoy the rhubarb on toast, waffles, or eat with a spoon! Or discard the solids. Pour the syrup in a lidded container and chill until ready to use.
- Fill a glass with crushed ice, 1 oz or 2 oz (28g - 56g) to taste, of syrup and top with club soda. Stir and enjoy!
- Store syrup in a lidded container, in the refrigerator for up to two weeks. Or freeze for longer storage.