Versatile, simple and oh so refreshing, Lemongrass-Ginger Rhubarb Soda is easy to make using the freshest farmers market finds! Add a splash of cream to make it an Italian cream soda, a glug of gin for a good cocktail, sub Prosecco instead of club or add a splash of wine to create a spritzer. Have fun and make it your own! vegan + gf
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.
Rhubarb can vary in its color and the resulting simple syrup will reflect this. If you find the skin of the rhubarb mostly green, add a raspberry to the pot of simple as it steeps. This will brighten the hue of the the simple giving the soda a deeper hint of blush.
Recipe inspired by Serious Eats Quick Pickled Rhubarb.