Rhubarb Spritzer

10 ounces rhubarb (about 3 medium stalks), cut into 1/2-inch slices

3/4 cup sugar

1 tablespoon fresh lemon juice

3 soda water

Lemon and pink grapefruit slices, halved (optional)


In a medium saucepan, stir rhubarb, sugar and lemon juice over medium heat until sugar dissolves. Bring to a boil, then reduce heat to medium-low. Simmer, stirring occasionally, until rhubarb breaks down completely, about 6 minutes. Strain through a fine-mesh sieve, pressing solids to extract as much liquid as possible. Discard solids. Cover and refrigerate until cold, at least 2 hours and up to 1 day.

Divide syrup among 8 glasses. Top with soda water. Garnish with lemon and grapefruit slices, if desired. Serve immediately



Recipe Photo by Artem Bali

Header Photo by Hans Braxmeier