On a hot and sweaty day there is nothing quite like going outside, picking some rhubarb right off the plant and making a batch of rhubarb soda.
I love the process almost as much as the finished product.
3c chopped rhubarb
1c cane sugar or sucanat
Put it all in a large saucepan and bring to a boil. Simmer for 20 minutes.
Separate syrup from rhubarb pulp and let cool.
Add 1/4c syrup to 1 cup of sparkling water.
Keep syrup in air tight container in the fridge for up to a week. Makes about 8 cups.