To call this bracing pink drink a rhubarb-infused ginger ale doesn’t do it justice; it’s much less syrupy-sweet and more cooling. The slightly tart flavor of rhubarb pairs well with lush picnic dishes. Browse nearly a dozen more rhubarb recipes in our slideshow.
June 2006
3 1/2lbfresh rhubarb stalks, cut into 1/2-inch pieces (10 cups)
2 1/2cupscold water
1 3/4cupssugar
3tablespoonscoarsely chopped peeled fresh ginger
About 2cupssparkling water
Bring rhubarb, cold water, sugar, and ginger to a simmer in a 4- to 5-quart pot over moderate heat, uncovered, stirring once or twice, then simmer 1 minute. Remove from heat and let steep, uncovered, 1 hour.
Pour mixture through a large fine-mesh sieve into a large bowl, gently stirring but not pressing on solids (discard solids; you will have about 6 cups syrup). Chill syrup completely, about 45 minutes.
Serve syrup in glasses over ice with a splash of sparkling water.
Cooks’ notes:
Syrup can be made 3 days ahead and chilled, covered. Add sparkling water just before serving.