Fizzy Pink Rhubarb Lemonade

Step 1

In a large, heavy-bottomed saucepan, add chopped rhubarb. Cover with water and bring to a boil over medium-high heat.

Step 2

Reduce heat to medium-low. Add the Redpath® Granulated Sugar, the Redpath® Golden Yellow Sugar, strips of lemon zest, and fresh ginger to the liquid. Simmer and stir until sugars are dissolved, fruit softens, falls apart, and loses its colour; 10 to 15 minutes. With a slotted spoon, skim off any foam that rises to the surface.

Step 3

Remove from heat and allow syrup to infuse and cool slightly; 10 minutes. Carefully strain the pulp mixture through a fine-mesh sieve into a large bowl. With a spatula, gently move the pulp, allowing as much of the liquid to strain through, though being careful not to press too hard onto the pulp as this will create a muddy-looking syrup. Discard lemon peels and ginger slices, but reserve rhubarb pulp (see Chef’s Tips for uses).

Step 4

Allow simple syrup to cool to room temperature. Place into the fridge to chill; at least 1 hour (see Chef’s Tips).

Step 5

In a large pitcher filled with ice, stir together the 2 cups (500 ml) of rhubarb syrup with 1½ cups (375 ml) of the rhubarb syrup. Either top the pitcher with club soda or sparkling water (2 cups/ 500 ml) or divide the rhubarb-lemonade into 6 glasses and top with club soda (⅓ cup / 83 ml). To make individual servings, fill glasses with ice and pour ⅓ cup (83 ml) of rhubarb syrup, ¼ cup (63 ml) of lemon juice, and ⅓ cup (83 ml) club soda.

Step 6

Garnish pitcher or glasses with ribbons of rhubarb and/or lemon wheels.