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Homemade rhubarb soda brings a burst of bright tartness and a dash of nostalgia to any table. When spring rolls in and the farmers market fills with stalks of blushing rhubarb, it is the first treat I crave. Making your own soda means every glass is perfectly sweet-tart and refreshing and you control every ingredient. There is nothing like sipping this cheerful pink fizz on a sunny afternoon or sharing a pitcher with friends in the garden.
When I first dreamed this up, my youngest had never tasted rhubarb. Their smile after the first sip made this a regular special treat around here. The color alone is pure joy.
Ingredients
- Fresh rhubarb stalks: Bring their signature vibrant tartness and blush color. Choose stalks that are crisp and deeply colored with no browning.
- Sugar or favorite sugar substitute: Provides sweet balance to the tang. Choose organic cane sugar for a clean finish or try an allulose or monkfruit blend for a lighter soda.
- Cold water: Helps extract the rhubarb flavor and keeps the syrup clear. Use filtered water for best taste.
- Sparkling water: Brings the essential fizzy bubbles. Choose a plain sparkling or mineral water for a neutral backdrop.
- Ice cubes: Chill the drink quickly and keep it brisk until the last sip. Clear ice looks prettiest in the glass.
Step-by-Step Instructions
- Prepare the Rhubarb:
- Trim away any leaves and rough ends from each rhubarb stalk and slice into half inch pieces. You want each piece small enough to break down quickly and release color and flavor.
- Simmer and Extract the Syrup:
- Combine sliced rhubarb and sugar in a nonreactive pot like stainless steel. Add cold water and stir until sugar dissolves. Bring the mixture up to a full boil, then lower the heat and let it simmer gently for eight minutes. Watch as the rhubarb loses its bright color and softens completely. This gentle cooking is what draws out the unique tang of rhubarb and infuses the syrup.
- Strain the Mix:
- Turn off the heat and allow the syrup to cool to room temperature for about fifteen minutes. Set a fine mesh strainer over a clean bowl or use a jelly bag or layers of cheesecloth for even clearer syrup. Slowly pour the mixture through, then use a spoon to press out any last drops of juice. This step ensures a clear syrup and rich flavor.
- Chill the Syrup:
- Transfer the strained rhubarb syrup to a bottle or jar and chill in the refrigerator for at least two hours. Cold syrup blends better with sparkling water and makes an instantly refreshing drink.
- Mix Your Soda:
- When ready to serve, add one third cup chilled rhubarb syrup to a tall glass. Gently pour in two thirds cup of sparkling water. Add ice cubes and give the drink a soft stir to blend but keep the bubbles lively. Taste and adjust syrup or soda ratio if you like it sweeter or more tart.
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Making this always takes me back to spring mornings in my grandmother’s kitchen when she would let me taste the syrup on a spoon right as it finished cooling. Her garden always had the brightest ruby stalks and she swore that was the secret to the best soda.
Storage Tips
Keep your rhubarb syrup tightly sealed in the fridge for up to ten days. If you want to make a big batch during peak season, freeze the syrup in ice cube trays to defrost for later. I do this every spring and love pulling out a cube for a quick glass of soda or a splash for sparkling cocktails.
Ingredient Substitutions
Fresh rhubarb gives a superior taste but frozen can be used in a pinch with barely any change in flavor. If you want a deeper pink color, toss in a handful of strawberries during simmering. For a sugar-free drink, I often use a blend of monkfruit sweetener and erythritol with great results.
Serving Suggestions
This soda is gorgeous served at brunch in tall glasses with a twist of lemon or a sprig of mint. For an adult twist, try stirring in a splash of vodka or gin for a light cocktail. My family loves it poured over vanilla ice cream for a quick float on hot afternoons.
Cultural Context
Rhubarb holds a special place in many northern regions as one of spring’s earliest gifts. People have been making fruit syrups and shrubs for centuries to preserve the brightness of seasonal produce and stretch its flavor year-round. This soda is a modern take on an old-fashioned kitchen craft that is both fun and delicious.
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Once you try homemade syrup you might find yourself dreaming up endless seasonal sodas. I never get tired of spotting that first bundle of rhubarb every year and knowing a pitcher of ruby pink soda is just an hour away.
Frequently Asked Questions
- → Can I use frozen rhubarb instead of fresh?
Yes, frozen rhubarb works well. Thaw and use the same quantity as fresh for best results.
- → How long will rhubarb syrup keep in the fridge?
The syrup can be refrigerated in a sealed container for up to one week. Shake before use.
- → Can I substitute other sweeteners for sugar?
Absolutely. Use honey, agave, or your favorite sugar alternative. Adjust to taste and follow package advice if needed.
- → How strong is the rhubarb flavor?
The flavor is tart and prominent but can be made milder by adding extra sparkling water or sweetener.
- → What type of sparkling water is best?
Plain carbonated water is perfect. Customize with flavored sparkling waters for a twist if you wish.