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