Source: The Martha Stewart Show, March 2011
- 3/4 pound rhubarb (3 to 4 medium stalks), trimmed and coarsely chopped
- 1/2 cup elderflower syrup, such as D'Arbo
Place rhubarb in the bowl of a food processor; process until smooth. Strain through a fine mesh sieve into a bowl, pressing down to remove as much juice as possible; you should have 1/2 cup plus 1 tablespoon juice. Discard solids. Stir in elderflower syrup.