Refreshing Rhubarb & Ginger Spritzer
~Rhubarb & Ginger Syrup~
8 cups, washed, trimmed and unpeeled, diced rhubarb
1 1/2 cups peeled, finely sliced, fresh ginger
8 cups water
6 cups sugar
In a large, heavy saucepan over medium heat, add water and sugar. Stir until sugar completely dissolves and add rhubarb and ginger. When the mixture reaches a simmer, stir mixture and continue simmering for 30 to 40 minutes, or until rhubarb is completely softened and fallen apart into strands. Remove from heat, and cool for 1/2 hour. Strain mixture through a fine sieve and push down the pulp with a ladle to press out all of the syrup. Pour into a large canning jar, or covered glass container and store int he refrigerator. Allow the rhubarb ginger syrup to settle for a day or two. You’ll notice the syrup will separate with a clear, pink syrup on the top, and a denser pink syrup on the bottom. You can decant the clearer syrup into another canning jar, or stir the mixture before using. Rhubarb & Ginger Syrup will keep for up to 7-10 days in the refrigerator.
~Rhubarb Ginger Spritzer~
In a tall glass, or canning jar~add 3 to 5 tablespoons of Rhubarb & Ginger Syrup (depending on your taste, and size of glass). Add cold, sparkling water and ice. Stir, and serve with a sprig of mint. Enjoy!