Photo by Kate Mathis
To get the prettiest blush color for this drink, be sure to choose rhubarb without any green streaks, and dont remove the fibrous pink peel.
Recipe information
Yield
Makes 8 servings
Ingredients
10 ounces rhubarb (about 3 medium stalks), cut into 1/2-inch slices
3/4 cup sugar
1 tablespoon fresh lemon juice
3 cups seltzer or 1 bottle (750 ml) dry sparkling Cava wine, chilled
Lemon and pink grapefruit slices, halved (optional)
Preparation
Step 1
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.
Step 2
Divide syrup among 8 glasses. Top with seltzer or Cava. Garnish with lemon and grapefruit slices, if desired. Serve immediately
Nutrition Per Serving
201 calories per serving
0 g fat
29 g carbs
0 g fiber
0 g protein
#### Nutritional analysis provided by Self
Recipe notes
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