Rhubarb Tonic

This beautiful refresher is like springtime in a glass. Mixed with 3 parts water it tastes subtle and refreshing; for a sweeter and more bracing drink, use only twice as much water as syrup. My husband likes to add a little of the syrup to his gin and tonic—by no means a traditional Russian practice, but a delicious one. And be sure not to discard the cooked rhubarb. It’s an excellent fruit dessert, especially when drizzled with cream.