So you have a lot of rhubarb. And there’s just two of you. And you don’t need a lot of extra bready carbs like you find in rhubarb bread, rhubarb muffins, rhubarb custard dessert, etc. But rhubarb needs sugar. It must have sugar. What do you do? You make rhubarb syrup!
Big deal, you say. What do you do with rhubarb syrup?
Add some tonic water and voila! A refreshing and byootiful summer afternoon drink. How sweet it is depends on what proportions you use. But that’s between you and your rhubarb. Nobody else needs to know.
You’re welcome.
Add some tonic water to this blog post and delete it in the morning. That’s what I’m going to do.
Lynniebeemuseoday 
Lynnie! That Rhubarb drink looks so refreshing! I eagerly waited for a recipe at the end of your blog…but evidently didn’t make it past the editor.
But never fear, here is a recipe for Rhubarb Syrup that will fill the bill:
4 cups chopped Rhubarb
1 cup sugar
1 cup water
Combine in a heavy sauce pan and bring to a boil. Lower heat to simmer and cook gently, stirring occasionally until fruit is softened and liquid has thickened slightly – about 20 minutes.
Pour rhubarb mixture through a fine mesh strainer into a bowl. Press the solids a little to extract more syrup. Carefully pour into a clean bottle or container. Cover and refrigerate.
Mix with club soda or tonic water for a refreshing Summer drink. Leftover rhubarb solids make a nice rough jam that is great on toast or waffles. Enjoy!
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That’s the exact same recipe I’ve used! Glad you found it. It would have been a good idea for me to include it, but I was in a hurry to finish the post. Thanks for filling in where I was lacking! Are you going to make it?
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