Rhubarb Soda Syrup



  • 2 lbs. rhubarb, roughly chopped
  • 4 tablespoons fresh lime juice (from 2 to 3 limes)
  • 1 tablespoon fresh ginger, peeled and roughly chopped
  • ½ cup sugar or more to taste
  • A few sprigs fresh thyme, lemon balm, or mint


  1. In a medium saucepan, bring the rhubarb and 8 cups of water to a boil. Reduce heat and simmer until rhubarb is soft, about 20 minutes. Use a slotted spoon to scoop out rhubarb and discard (or sweeten it with sugar and serve over yogurt or ice cream).
  2. Add the lime juice, ginger, and sugar to the rhubarb water. Bring to a low boil and cook, uncovered, for 20 minutes, until thickened. Remove from heat, add herbs and steep, covered, 5 to 10 minutes. Strain into a jar or bottle. Keeps in fridge for 10 days.

Recipe reprinted with permission from Edible Manhattan. Adapted from The Homemade Pantry by Alana Chernila.