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.
