spritzer_smallThis is a rhubarb lemonade spritzer. I found the recipe in a “Delicious Living” magazine from our local market. I’ve always wondered what you could do with rhubarb! Unfortunately, rhubarb was not in season when I first ran across this recipe but it looked so intriguing that I just had to try it so I searched out a bag of frozen chopped rhubarb. Easy to make, easy to drink! It reminds me of a lemon-lime kind of soda. Perfect if you are craving something “soda-like” but don’t want the caffeine and artificial sweeteners. I used the same technique to make a strawberry lemonade drink a few days later. I used 6 lemons instead of one and regular water instead of sparkling water. (And of course, strawberries instead of rhubarb.)

6 cups water
1 cup natural cane soda
6 cups (about 6 large stalks) coarsely chopped fresh rhubarb
Zest and juice of 1 medium-large lemon (about 1 tbsp zest and 4 scant tablespoons juice)

1. In a saucepan, bring water and sugar to a boil. Add rhubarb. return to a boil, then simmer over low heat for 5 minutes. Add lemon zest and stir gently. Strain into a bowl, allowing pulp to drain for 10 minutes without pressing. pour liquid into a pitcher and add lemon juice. Refrigerate at least one hour. (This can be made several days in advance.)
2. To serve, mix one portion syrup with an equal portion of unflavored sparkling water or a sparkling wine, such as Italian Prosecco.
Per serving: (1/2 cup syrup mixed with 1/2 cup sparkling water)
46 calories, 2% fat cal, 0g. fat. 0g sat fat, 0 mg chol, 0gprotein, 11 g carb, 1 g fiber, 4 mg sodium