Ok ok, this is the last time I’ll talk about rhubarb until next summer. I’m all out and I think this phase has passed for now. I’ve made rhubarb “jam” and crumble, as well as rhubarb pie, and now I’m showing off my rhubarb soda.
This is not a timely post whatsoever. I haven’t had a rhubarb soda for at least a month now, but I liked it so much and took pictures of it in its cute mason jar. I couldn’t let the pictures die on my phone!
I made rhubarb syrup by cooking it with some water and sugar. Eventually you strain the whole thing and use the juice to combine with club soda. It’s really quite simple: Rhubarb syrup + club soda = rhubarb soda
I also used the leftover mush and put it on toast for breakfast. It tasted great but I won’t punish anyone with a picture of it as it turns a putrid green color…enough to make you want to not eat it. But I did anyways.
It was nice while it lasted. Farewell, Rhubarb! Until next year.