Brought to you by Robert Reynolds’ Chefs Studio
For a refreshing spring drink:
Simmer 4 stalks of rhubarb (cut in 2-inch pieces) in a syrup (2 cups water, 2 cups sugar, lemon zest) until soft. Place everything in a blender and liquefy until as smooth as possible. Strain the puree through a fine mesh sieve. Use the rhubarb syrup to flavor sparkling water. Enjoy!
