1. In a large room-temperature saucepan, combine the rhubarb and sugar. Allow the rhubarb to macerate for about 45 minutes, stirring once or twice.
2. Place the saucepan over high heat and add the water. Bring to a boil and lower heat to simmer. Cook for 15 minutes or until the rhubarb is soft and falling apart. Remove from heat.
3. Add the mint and allow to cool. Once cool, strain the mixture through a mesh sieve, pushing against the solids with a wooden spoon or ladle Pour into a jar or other storage container and refrigerate. The syrup will keep in the refrigerator for about 1 week.
4. To make a rhubarb soda, pour 3 tablespoons of syrup into a tall glass. Add ice and seltzer. Stir with a long spoon and garnish with some fresh mint leaves. Adjust the amount of syrup to your taste.
Makes 1 cup syrup
Originally published in Organic Gardening Magazine, April/May 2014 as Simply Fresh: Rhubarb.
Photo: Mathew Benson