Spring is finally here. The grass is turning green, we get more rain than snow (mostly), and the rhubarb is poking up in back alleys and side yards everywhere. We are also actually getting some heat. That means cool drinks on the front steps.

Combine the spring rhubarb with sugar and water to make a pretty pink sugar syrup. After that the possibilities are endless.

My son arrived on the first day of spring, so the need to drink this rhubarb iced tea is no coincidence. No, it is a matter of survival. A snack, a book, and a very refreshing cup on caffeine.

Rhubarb Syrup

Makes 2 cups

4 cups chopped rhubarb

1 cup water

1 cup sugar

Combine and bring to a simmer in a medium pot over medium heat. Let simmer for 10 minutes. Remove from heat, strain through a fine mesh sieve, and cool before using.

*Add a knob of ginger or a third of a vanilla bean to ramp up the flavour.

Rhubarb Iced Tea

Makes 4-5 cups

2 cups rhubarb syrup

2-3 cups brewed, cooled iced tea

Combine the syrup and the tea. Add more or less tea depending on how sweet you like your iced tea. Fill a glass with ice and serve.

For some cocktail ideas and more check out these recipes. I'm saving these for when N is asleep on summer evenings.