I've been seeing some really lovely red rhubarb at the market lately -- yay spring!. Coincidentally there was a recipe posted for Rhubarb & Rose Petal Jam in the April issue of Portland Monthly Magazine. It inspired me to make a sweet-tart, refreshing, delicately pink soda, adapted from Diana Henry's rhubarb sharbat syrup recipe. I added a hint of cardamom to give it a little exotic flair. If you don't want to use all the syrup to make sodas, a tablespoon or so added to a cup of jasmine tea is quite delightful.

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