This soda pop recipe was created by Wholehearted Eats! It FINALLY feels like summer in Vancouver, and I have been trying to stray from drinking spritzers, sangria and beer all the time. This Rhubarb Vanilla Soda Pop looks incredibly tasty and I can't wait to try it! Thanks so much for sharing this recipe with us Sophia!
1 Cup Sugar ( white sugar, unrefined cane sugar, or coconut sugar will all work)
1 Cup Water
2 Cups (about 4 stalks) Chopped Rhubarb (the pinker the better)
Vanilla Bean, Vanilla Paste, or Vanilla Extract
Soda Water and Ice to Serve
In a small pot combine the sugar, water, and rhubarb. Bring the mixture to a boil and immediately turn it down to a simmer. Cover the pot with a lid and continue to simmer the mixture until the rhubarb is tender and falling apart.
Once the rhubarb is cooked, pass the mixture through a sieve, using a spoon to press all the liquid out from the rhubarb.
Slice open the vanilla bean and scrape out the seeds. Add them to the syrup. Alternatively, add a little spoonful of vanilla paste, or a dash of extract. Set the syrup aside in a clean jar to cool (the remaining rhubarb pulp can be mixed with berries and used in oatmeal or spread on toast).
Once the syrup is cooled, add a splash to a glass and top it with chilled soda water. I like my soda pop a little less sweet, so add enough to suit your preference.
Try making a cocktail by adding a splash of gin or vodka to your rhubarb vanilla soda pop, or even a scoop of vanilla ice cream for a rhubarb float.
- The syrup will stay good in the fridge for at least a couple of weeks.