Rhubarb Rickeys 4.000

Deb Lindsey for The Washington Post

Mar 29, 2017

The base for this nonalcoholic riff on a classic lime rickey is a stunning and versatile syrup.

Make Ahead: The syrup can be refrigerated in an airtight container for up to 1 week. Mix with lime juice and seltzer just before serving.


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Tested size: 4 servings

  • 2 rhubarb stalks, finely chopped (about 9 ounces total)
  • 1/2 cup water
  • 1/4 cup sugar
  • 1/4 cup fresh lime juice (from 2 limes)
  • 2 cups plain seltzer
  • Ice
  • 1 lime, cut into thin slices, for garnish

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Combine the rhubarb, water and sugar in a medium saucepan over medium heat. Bring the mixture to a boil, then reduce the heat to medium-low and cook for about 10 minutes, stirring now and then, until the rhubarb is softened. Let cool, then strain into a pitcher through a fine-mesh strainer, pressing down to extract all the flavor from the rhubarb. Discard those solids or reserve for another use. The syrup yield is about 1/2 cup.

Stir the lime juice and seltzer into the rhubarb syrup.

Fill 4 highball glasses with ice. Put a few lime slices in each one. Divide the rhubarb rickey mixture among the glasses and serve right away.

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Recipe Source

From cookbook author Julia Turshen.

Tested by Kara Elder.

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