15 recipes for outdoor dining

10. Rhubarb spritzer

Kitchen Report
Rhubarb spritzer

Taken from “Lucid Food: Cooking for an eco-conscious life” by Louisa Shafia

Serves about 8

10 stalks fresh rhubarb
2 cinnamon sticks
Honey, to taste
Sparkling water or seltzer
4 strawberries, thinly sliced
1 spring mint

Slice off the leaves and trim brown parts from rhubarb stalks and discard. Rinse and slice into 2-inch pieces. Place rhubarb and cinnamon sticks in a pot and cover with water. Bring to a boil and simmer until rhubarb is soft, about 3 to 4 minutes.

Strain liquid through a fine mesh strainer, pressing the pulp against the sides of the strainer. Whisk in honey, to taste. Discard cinnamon sticks and pulp (or use pulp to add bulk to a strawberry pie). Allow liquid to cool.

To serve, pour into glasses filled with ice and top off with sparkling water or seltzer. Garnish with a few strawberries slices and a mint leaf.

Related post: Sparkling watermelon lemonade

Kendra Nordin blogs at Kitchen Report.

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