This recipe makes a single drink since that is how I have been enjoying it, but feel free to multiply it and make a whole pitcher. I also like my lemonade quite tart so feel free to increase the amount of syrup or decrease the lemon juice to taste.
3 tablespoons rhubarb syrup (see recipe below)
1 tablespoon lemon juice
8 oz seltzer
1 16 oz glass
Combine the first three ingredients in the glass. Add ice until the glass is full. Enjoy.
Rhubarb Syrup (Recipe by Carrie Floyd)
1½ cups rhubarb, roughly chopped
1 cup sugar
1½ cups water
Place rhubarb, sugar, and 1½ cups of water in a saucepan. Bring to a boil, then turn down to a simmer. Cook for about 15 minutes, until the syrup is bright pink.
Turn off the heat and allow to cool. Strain the syrup through a fine strainer into a large jar, pressing on the solids to get as much liquid as possible. The syrup can be stored in the refrigerator for at least several weeks.