- 3 1/2 lb fresh rhubarb stalks, cut into 1/2-inch pieces (10 cups)
- 2 1/2 cups cold water
- 1 3/4 cups sugar
- 3 tablespoons coarsely chopped peeled fresh ginger
- About 2 cups sparkling water
Bring rhubarb, cold water, sugar, and ginger to a simmer in a 4- to 5-quart pot over moderate heat, uncovered, stirring once or twice, then simmer 1 minute.
Remove from heat and let steep, uncovered, 1 hour.
Pour mixture through a large fine mesh sieve into a large bowl, gently stirring but not pressing on solids. Discard solids and you will have about 6 cups of syrup. Chill completely; at least 45 minutes
Serve syrup in glass over ice with a splash of sparking water.
Can be made 3 days ahead and chilled, covered. Add sparkling water just before serving. Syrup keeps for 3 months if frozen.
