Rhubarb-Mint Soda and Coincidental Jam
Adapted from Organic Gardening Magazine New to rhubarb? Discard the leaves--they're poisonous! What is coincidental jam, you ask? Well, it's when you set out to make a rhubarb syrup, and just so happen to accidentally make a delightful jam! Enjoy!
Recipe type: Beverage, Drink
Serves: 1 cup syrup
  • ½ pound rhubarb stalks, chopped (about 2 cups)
  • 1¼ cup sugar
  • ½ cup water
  • ¼ cup mint leaves, packed
  • mint sprigs, for garnish
  • sparkling water
  1. Stir the rhubarb and sugar together in a medium saucepan. Allow to sit for about 45 minutes to macerate, stirring a couple times--the juices will release and much of the sugar will dissolve.
  2. Add the water, and bring to a boil over high heat. Reduce heat to a simmer, and cook for 15 minutes, or until the rhubarb is soft and falling apart. Remove from heat. Add the mint and allow to cool to room temperature.
  3. Pour the mixture into a fine-meshed strainer, pushing against the solids with a wooden spoon. Pour the syrup into a clean jar or bottle. Store the jam (rhubarb solids) in a jar. The syrup and jam will keep in the refrigerator for about a week.
  4. To make the rhubarb soda, pour 2-3 TB syrup into a glass with ice (or to taste). Pour in the sparkling water, stir, and garnish with a sprig of mint.
Recipe by Spoon With Me at https://spoonwithme.com/rhubarb-mint-soda-and-coincidental-jam/