Don't throw out the rhubarb, you can use it to flavour smoothies, have it with ice cream or serve with porridge, cereal or yoghurt.
You can make the rhubarb syrup three days ahead of time, just keep covered in the refrigerator.
Add extra soda water if needed, this is to taste.
Try this, it won't disappoint.
300 gram rhubarb, cut into 10cm lengths
2 cups (440g) caster sugar
2 cups (500ml) water
1/4 teaspoon ground nutmeg
1 vanilla bean, split lengthways, seeds scraped
8 limes (720g) chopped coarsely
1 cup loosely packed fresh mint leaves
1 cup (250ml) white rum, chilled
1/3 cup (80ml) elderflower cordial
1 cup ice cubes
5 cups (1.25L) soda water, chilled
Place rhubarb, sugar, water, nutmeg, vanilla bean and scraped seeds in a medium saucepan over medium heat, stirring until sugar dissolves. Bring to the boil. Reduce heat, simmer uncovered, for 5 minutes. Cool.
Strain rhubarb mixture over a bowl and reserve syrup. Place lime and mint in a large serving jug. Crush with a muddling stick or rolling pin to release the juice. Add reserved rhubarb syrup, rum, elderflower cordial and ice cubes. Top with soda water.
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