Rhubarb summer fizz

(as served at Shetland Library for Rhubarbaria)

Quantities for this are a bit vague. I find it difficult with rhubarb to get the right blend of sweetness and tartness. Though you definitely need sugar, too much seems to mask the rhubarb’s flavour. So when making the syrup, err on the side of too little sugar, because you can sweeten your drink afterwards by mixing in some lemonade instead of soda water. The drink I made used old, woody, end-of-season Shetland rhubarb. Young rhubarb will probably produce an even more delectable drink

First, make rhubarb syrup:

Approx 3lb rhubarb, chopped

1 cup sugar

2 cups water

Juice of one lemon

Bring to boil then simmer for about 20 mins.

Strain off the liquid through a sieve lined with two layers of muslin.

Allow liquid to cool, then chill (you can keep it in the fridge for a few days, but I don’t think it will keep all that long as there’s a fairly low volume of sugar in it).

To make the fizz, mix:

1 part rhubarb syrup

1 part ginger ale

2 parts soda water

Put some sliced strawberry into a glass, pour in the mixed drink, and serve.

KF, 7^th August 2009