Around this time of year, I start to crave some sweet, summery rhubarb seltzer. Many of these recipes contain fresh lemon or lime juice. Since I still had some preserved lemons hanging around from winter, I decided to try and use them instead. The result is tangy, and refreshing. It's a sweet treat for warm weather.
Rhubarb and Preserved Lemon Syrup
- 1 1/2 pounds rhubarb, cut into 1-inch pieces (obviously, you can make this in larger quantities, this is what I had on hand)
- 6 cups water
- 3 to 4 preserved lemons, with the salt rinsed off
- 1/2 cup sugar
- A few sprigs of mint
Combine the rhubarb and water in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to low, and cook for about 20 minutes. Using a colander, pour the rhubarb mixture into a bowl. Return the juice strained from the rhubarb to the stove.
Add the lemons and the sugar to the rhubarb water. Raise the heat to medium-high and cook at a low boil, uncovered, for 20 minutes or until the mixture is slightly reduced and thickened.
Remove it from the heat, add in a few sprigs of mint, and cover. Let steep for 5 to 10 minutes. Taste and add sugar if needed. Strain through a fine-meshed colander into a jar or bottle and let cool. You can keep this in a covered mason jar for 10 days in the refrigerator or, if you end up with pounds of rhubarb, stick it in the freezer.
To make a sweet summery rhubarb seltzer, simply add three or so tablespoons to a cup of seltzer. Add some fresh mint as a garnish, and drink up!
