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Spiced Rhubarb Soda
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| Yield: Makes 4 sodas INGREDIENTS | |
| 2½ pounds | rhubarb, washed and cut into 1-inch pieces |
| 1 cup | granulated sugar |
| 1 cup | water |
| 1 medium | lime, zested and juiced |
| 10 | cardamom pods, crushed |
| 1 tablespoon | whole celery seeds |
| 1 tablespoon | whole black peppercorns |
| Small pinch | kosher salt |
| 24 ounces | soda water, chilled |
| Ice | |
| Celery leaves, optional | |
| Fresh mint, optional | |
DIRECTIONS
1. In a large saucepan set over medium-high heat, combine the rhubarb, sugar, water, lime zest and juice, cardamom, celery seeds, peppercorns and salt. Bring to a boil, then reduce heat to a low. Simmer until rhubarb is very soft and smashes against the side of the pan easily, about 15 minutes. Strain the mixture through a fine-mesh sieve set over a medium bowl. Place the syrup in the fridge to chill completely (reserve the cooked rhubarb to serve with bacon or to use as a tart filling).
2. In a pitcher, stir the syrup with the soda water. Fill four glasses with ice and divide the rhubarb soda among the glasses. Garnish with celery leaves and a sprig of mint.
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