If there is a heaven, it will be catered by me. I will serve the best food and drinks you can possibly imagine, and the freshest fruits and vegetables will be ever abundant. Included on the menu will be this rhubarb cocktail. Rhubarb’s distinctively tart flavor and rosy hue make this the ultimate spring and early summer cocktail. The rhubarb syrup is easy to make and keeps in the refrigerator about a week, but I bet you it won’t last that long. Since this is a syrup instead of an infused liquor, you can combine it with soda or lemonade to make a refreshing non-alcoholic beverage. However, if you are in need of a few adult libations, than vodka is the perfect addition to this sparkling wonder. The bright, grassy tartness of rhubarb really shines in this refreshing cocktail that makes for the happiest of hours.

• 4 cups rhubarb (or 1 lb), chopped
• 2 cups water
• sugar to taste (I used less than 1/4 cup, you want the rhubarb to be a little tart)
• 1 vanilla bean, split lengthwise
• club soda
• vodka
• lemon
• mint

In a saucepan, bring the water, sugar, rhubarb, and vanilla bean to a boil. Reduce to a simmer and cook until the rhubarb is very soft. Strain the liquid from the fruit and vanilla bean using a fine mesh strainer set over a bowl. Return the liquid to the stove to reduce further, about 20 more minutes. Allow the syrup to cool (it won’t be as thick as regular simple syrup because of the small amount of sugar used). Mix with club soda, vodka, lemon wedges, and mint sprigs. Enjoy!