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Enjoy this story from our archive, originally sent to TT members on .

Rhuby Red

Spiced up soda

Soft drink, soda, pop: Whatever you call them, these beverages are having a moment. At Neal Brown's The Libertine Liquor Bar in Indianapolis, Indiana, chef de cuisine Erin Till created this uniquely spiced rhubarb soda. She cooks the ruby red stalks with a sweet-savory mix of cardamom pods, celery seeds and peppercorns to give the juice extra earthy complexity. After straining the solids, she combines the bright pink syrup with sparkling water for a fizzy faux-cocktail designed for even the most serious drinkers. Plus, the byproduct is an intensely flavored compote that Till ingeniously serves as an appetizer alongside slices of fried bacon. The smart move begs the question: Would you like a soda with that?

Spiced Rhubarb Soda

Recipe from Erin Till, The Libertine, Indianapolis, IN

Yield: Makes 4 sodas


Cook Time: 20 minutes

  • INGREDIENTS

    • 2½ pounds rhubarb, washed and cut into 1-inch pieces

    1 cup granulated sugar

    1 cup water

    1 medium lime, zested and juiced

    10 cardamom pods, crushed

    1 tablespoon whole celery seeds

    1 tablespoon whole black peppercorns

    Small pinch kosher salt

    24 ounces soda water, chilled

    Ice

    Celery leaves, optional

    Fresh mint, optional

DIRECTIONS

1. In a large saucepan set over medium-high heat, combine the rhubarb, sugar, water, lime zest and juice, cardamom, celery seeds, peppercorns and salt. Bring to a boil, then reduce heat to a low.  Simmer until rhubarb is very soft and smashes against the side of the pan easily, about 15 minutes.  Strain the mixture through a fine-mesh sieve set over a medium bowl. Place the syrup in the fridge to chill completely (reserve the cooked rhubarb to serve with bacon or to use as a tart filling).

2. In a pitcher, stir the syrup with the soda water. Fill four glasses with ice and divide the rhubarb soda among the glasses.  Garnish with celery leaves and a sprig of mint, if using.
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About The Chef

Erin Till, the chef de cuisine at The Libertine Liquor Bar in Indianapolis, Indiana. She previously worked at Carol Wallack's Sola Restaurant in Chicago and Neal Brown’s Pizzology in Indianapolis.

The Libertine Liquor Bar, 38 E. Washington St., Indianapolis IN; 317-631-3333 or libertineindy.com
Go to The Libertine's Website

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