Today I came across a post here. Where she made Rhubarb fizz. I already have some wine working and did not want to start another fermentation.
I decided to make a cordial syrup instead. I can use it with water, carbonated water, or mixed drinks. I decided to make a tart with the leftover pulp. Normally I candy the pieces, but the skinny stalks seemed to reduce to pulp. Mmm, pie.