Directions:
- Bring rhubarb, cold water, sugar, and ginger to a simmer in a 4- to 5-quart pot over moderate heat, uncovered, stirring once or twice, then simmer 1 minute. Remove from heat and let steep, uncovered, 1 hour.
- Pour mixture through a large fine-mesh sieve into a large bowl, gently stirring but not pressing on solids (discard solids; you will have about 6 cups syrup). Chill syrup completely, about 45 minutes.
- Serve syrup in glasses over ice with a splash of sparkling water.
- Cooks' notes: ·Syrup can be made 3 days ahead and chilled, covered. Add sparkling water just before serving. ·Syrup keeps, frozen, 3 months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 73.24 Kcal (307 kJ) | ||
| Calories from fat | 0.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 11.36mg | 0% | |
| Potassium | 61mg | 1% | |
| Total Carbs | 18.71g | 6% | |
| Sugars | 17.37g | 69% | |
| Dietary Fiber | 0.41g | 2% | |
| Protein | 0.22g | 0% | |
| Vitamin C | 1.6mg | 3% | |
| Calcium | 21.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 57.81 Kcal (242 kJ) | ||
| Calories from fat | 0.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 8.96mg | 0% | |
| Potassium | 48.14mg | 1% | |
| Total Carbs | 14.77g | 6% | |
| Sugars | 13.71g | 69% | |
| Dietary Fiber | 0.32g | 2% | |
| Protein | 0.17g | 0% | |
| Vitamin C | 1.3mg | 3% | |
| Calcium | 17mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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