The second rhubarb recipe which Michelle shared in the South Arm Older Adults Cooking Club is a drink.

This Rhubarb Soda is a good summer thirst quencher.

From rhubarbinfo.com

Rhubarb has a long history of herbal usage. The primary result of rhubarb root as a herbal medicine is a positive and balancing effect upon the digestive system. Rhubarb is one of the most widely used herbs in Chinese medicine. Rhubarb roots are harvested in the fall from plants that are at least six years old. The roots are then dried for later use. The root is used as an anticholesterolemic, antiseptic, antipasmodic, antitumor, aperient, astringent, cholagogue, demulcent, diuretic, laxative, purgative, stomachic and tonic. Rhubarb roots contain anthraquinones which have a purgative effect and the tannins and bitters have an effect that is opposite that of an astringent.

Ingredients

Rhubarb Syrup

• 2 cups water
• 2 cups organic cane sugar
• 2 cups chopped rhubarb

Source: Mintgreenapron.blogspot.com

Instructions

Bring water, sugar and rhubarb to a boil in a medium saucepan. Reduce heat, cover with lid and simmer 5 to 10 minutes or until rhubarb has completely softened.

Strain through a fine mesh sieve or a couple layers of cheesecloth to remove fiber. Lightly press on the fibers to release some of the juice but don’t press hard enough to make them pass through the sieve.You can use the leftover pulp in plain yogurt, oatmeal or eat it as it is. Pour the juice into a clean glass container and keep refrigerated until use.

To make the rhubarb soda, fill glass with ice. Pour 3/4 full with sparkling water. Add syrup to taste, usually a few tablespoons is sufficient.