Recipe
35 min
5 people
American
In a medium saucepan, combine the rhubarb, strawberries, sugar, and water. Bring to a boil over medium-high heat, then reduce the heat to low and simmer until the fruit is completely soft and broken down.
Remove the pan from the heat. Pour the mixture through a fine-mesh strainer over a bowl or large measuring cup, pressing firmly on the fruit solids to squeeze out all the syrup. Discard the pulp (or save it for topping yogurt).
Fill glasses with ice. For each drink, pour 1/3 to 1/2 cup of the syrup over the ice, depending on your preferred sweetness intensity. Top with cold seltzer water, stir gently from the bottom up, and serve immediately.
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