Step 1

In a medium sauce-pot add the sugar, water, rhubarb, lemongrass and ginger. Bring to a boil, then turn heat down to low to medium-low and simmer for 10 minutes. Remove from heat. Place a lid on the pot and steep for 10 minutes. Strain solids through a fine mesh strainer or cheese cloth. Pick out the ginger slices and lemongrass pieces and enjoy the rhubarb on toast, waffles, or eat with a spoon! Or discard the solids. Pour the syrup in a lidded container and chill until ready to use.

Step 2

Fill a glass with crushed ice, 1 oz or 2 oz (28g - 56g) to taste, of syrup and top with club soda. Stir and enjoy!

Step 3

Store syrup in a lidded container, in the refrigerator for up to two weeks. Or freeze for longer storage.