Ain’t nothin’ better than an Italian Cream Soda. Oh wait, yeah there is…a Strawberry Rhubarb Italian Cream Soda. Boom.
Rhubarb ameliorates everything. Maybe now that I’m moving to California I can grow me some rhubarb. Although I’m pretty sure rhubarb grows even in Utah…what I mean is now that I’m moving maybe I’ll become the kind of person who has the dedication necessary to grow stuff. Mmmm okay maybe not. (Also, not living in an apartment would help.) Have an Italian soda kind of weekend everybody!
Strawberry Rhubarb Italian Cream Sodas
- 2 large stalks rhubarb, chopped
- 16 ounces strawberries, sliced
- 1 1/2 cups water
- 1 1/2 cups sugar
- red food coloring (optional)
- sparkling water for serving
- Combine rhubarb, strawberries, water, and sugar in a medium pot and bring to a boil. Reduce heat and simmer for about 20 minutes, or until fruit has broken up. Add red food coloring if you want. Strain the syrup into a bowl through a colander. Then strain again through a mesh sifter, this time into a jar or a tupperware that you can store in the fridge. Don't throw away the excess fruit. You can use it to top some waffles...or you can eat it with a spoon like I did.
- Chill the syrup thoroughly, at least 2 or 3 hours.
- To assemble sodas, in a glass combine 2 tablespoons of cream with 1/2 cup strawberry rhubarb syrup. Add ice, then top with 1/2 or 3/4 cup sparkling water, or to taste. (It's important to mix the syrup and cream before adding the soda, otherwise the cream will curdle.)
Source: Eat Live Run