Featured in the Summer 2010 issue of in the Mix magazine in the story “Summer! It’s Time to Swizzle“
In a tall glass over ice, mix equal parts soda water and rhubarb syrup*. Garnish with a fresh lime wheel.
1 Cup water
1 Cup sugar
6-8 oz Fresh rhubarb, cut into 1″ pieces
Put all ingredients into a saucepan. Bring to a boil. Reduce to a simmer for 20 minutes. Let cool, strain into glass or plastic container, cover and refrigerate. Keeps up to 1 week.