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.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • 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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Directions

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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