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Homemade Sparkling Rhubarb Soda

This makes a lovely alternative to pop and another great way to preserve rhubarb
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3 cups

Ingredients
  

  • 3 cups chopped rhubarb
  • 3 cups filtered water
  • 1/4 cup raw cane sugar or honey
  • 1 vanilla bean (or 1/2 tsp of vanilla powder)
  • 1 litre sparkling water ( a little champagne is lovely too)

Instructions
 

  • Place everything except sparkling water into a pot over medium heat and bring to a boil.
  • Reduce the heat to low and simmer for 15 minutes (or until it reduces by about 1/2).
  • Place a fine strainer over a bowl and pour the mixture through. I like to use the back of a wooden spoon to push the liquids through, leaving just the solids behind.
  • Allow the syrup to cool.
  • Fill a glass pitcher with ice, pour the liter of sparkling water in, and add about 1 cup of the rhubarb soda syrup in and mix. Serve and enjoy.

Notes

The syrup will keep in the fridge for 1 week in a glass container.
The syrup will keep in the freezer for 6 months in a sealed container.