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
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