1 lb of rhubarb, thinly sliced
1 cup of sugar
1/2 a cup of sliced fresh ginger
Freshly squeezed grapefruit juice
Combine the rhubarb, fresh ginger, sugar, and 1 cup of water to a small pot. Bring to a simmer over medium heat, stirring occasionally, until sugar is dissolved, rhubarb is broken down, and the syrup becomes a bright pink. About 10 minutes. Let cool for 20 minutes.
Strain out rhubarb and ginger from the syrup and store in an airtight container in the refrigerator until you’re ready!
In a chilled glass add an ounce of rhubarb ginger syrup, an ounce of fresh grapefruit juice, and stir to combine. Top it off with a cold Grapefruit Bitters & Soda and enjoy! Sip alongside an herby frittata with roasted potatoes or a decadent stack of pancakes and fresh fruit.
P.S. This recipe makes enough syrup for a whole brunch party to have mimosas. But if it’s a small gathering the syrup will stay for up to 2 months in the refrigerator. Add to soda water for an easy ginger-rhubarb soda!