Rhubarb Rickey PICTURE: Deb Lindsey for The Washington Post
The base for this non-alcoholic riff on a classic lime rickey is a stunning and versatile syrup.

The syrup can be refrigerated in an airtight container for up to 1 week. Mix with lime juice and seltzer just before serving.

Rhubarb Rickeys (Serves 4)

2 rhubarb stalks, finely chopped (about 250g total)
1/2 cup water
1/4 cup sugar
1/4 cup fresh lime juice (from 2 limes)
2 cups plain seltzer
Ice
1 lime, cut into thin slices, for garnish

Combine the rhubarb, water and sugar in a medium saucepan over medium heat. 

Bring the mixture to a boil, then reduce the heat to medium-low and cook for about 10 minutes, stirring now and then, until the rhubarb is softened. 

Let cool, then strain into a pitcher through a fine-mesh strainer, pressing down to extract all the flavour from the rhubarb. 

Discard those solids or reserve for another use. The syrup yield is about 1/2 cup.

Stir the lime juice and seltzer into the rhubarb syrup.

Fill 4 high ball glasses with ice. 

Put a few lime slices in each one. 

Divide the rhubarb rickey mixture among the glasses and serve right away. 

The Washington Post