Photography by Tom Crowford
A refreshing thirst quencher for a warm spring day.
We like to serve this simple rhubarb soda with lots of ice and fresh mint leaves.
Serves 6-8
250ml water
250g granulated sugar
500g rhubarb, chopped into 5cm lengths
Sparkling mineral water or soda water
Fresh mint leaves to serve (optional)
1 Put the water and sugar into a large pan and heat gently until the sugar has dissolved. Bring to the boil, add the rhubarb, and bring back up to a simmer. Cook for a couple of minutes, then remove the pan from the heat and set aside to cool. Once the mixture has cooled down, strain out the poached rhubarb (this is Rhubarb soda delicious served with thick yogurt), and pour the syrup into a sterilised bottle or jar, then chill in the fridge.
2 To serve, tear a few mint leaves into the bottom of a glass, pour in a generous glug of the rhubarb syrup, add a handful of ice cubes, and top with chilled sparkling water or soda water (stir gently to help blend the syrup with the water if needed). Serve immediately and enjoy.
This soda is just one of the recipes from our feature Spring on the Smallholding, from our April issue. It also includes recipes for Cheddar and Wild Garlic Biscuits, Griddled Asparagus with Spring Herbs and Poached Eggs and Spring Cabbage with Sweet Chilli and Marmite Butter, as well as lots of makes and ideas to make the most of spring in the outdoors, by Kathy Bishop and Tom Crowford, owners of the smallholding in Somerset. You can follow all their adventures at theseasonaltable.co.uk or @the_seasonal_table
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