oz rhubarb syrup
medium egg white
oz club soda
Pour the club soda in a tall tumbler and set aside
Add the remaining ingredients except the ice to the cocktail shaker and give it a good shake for about 15-20 seconds.
Add the ice and shake for another 15 seconds
Strain into the club soda and let it settle for a few seconds until the lovely froth rises to the top and serve! Cheers!
Add 8 cups of chopped rhubarb to a pot and add 2 cups granulated sugar and 2 cups water. Bring to a boil and reduce to a simmer for about 10 minutes, stirring frequently, until the rhubarb is well and truly cooked and the fibres have separated. Remove from the heat and strain through a fine mesh seive to separate the syrup from the pulp. Use the remaining stewed rhubarb to make ice cream or scoop on top of yogurt!
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