As you've seen from recent posts, my garden is brand new - not just pots anymore. And one of the first things I planted (okay, transplanted) was rhubarb. It seems no Saskatchewan garden is complete without it. As such, rhubarb recipes abound, but this one was brand new to me.
You start by chopping the rhubarb, almost as if preparing for jam - not pretty or anything, just chop, chop, chop.
Add sugar and water, bring it to a boil and then simmer it until you get a bright pink syrup - about 15 minutes in total. Cooking too long will yield something less appealing for your needs so don't go over 15 minutes.
Mix spring water with the pretty pink syrup and you get light and refreshing rhubarb soda. Add that to ice cream, and you get a rhubarb soda float.
Hand one of these to your loved ones on a hot summer night, and you get happy family.
It's a new favourite summer treat for us.
Next we're going to try it with strawberries. Or maybe raspberries. How about blueberries? Blackberries? Oooo, the possibilities are amazing. Tee hee.
Here's the recipe I used, if you'd like to give it a try. I first read about it over at Soule Mama, a lovely and inspiring place to visit.
Happy ice cream floats! M