This morning, I made a little rhubarb simple syrup; tonight, I’m having a little cocktail moment.

Rhubarb simple syrup

• about 4 cups chopped rhubarb
• 1-1/2 cups organic sugar
• 1-1/2 cups water

Simmer all three ingredients in a saucepan for about 15 minutes, or until the rhubarb is fully soft. Pour the hot liquid and fruit (okay, yeah, it’s technically a vegetable) over a fine-gauge strainer into a bowl. I resisted the urge to try to speed things up by smooshing it through with a spoon, but if you don’t mind cloudy syrup, have at it. You could always strain it again through cheesecloth, I suppose.

Pour the shockingly, delightfully pink syrup into clean glass bottles or jars. They’ll keep in the fridge for weeks (mine never last that long). If you want to put them up for longer-term storage, you could hot-water-process them for 10 minutes. Rhubarb syrup’s a delicious tart-sweet addition to seltzer, cocktails, or even in salad dressings.

And don’t toss those solids, either. They’re ugly—because the color mostly leaches out into the syrup—but they’re still tasty. Heck, they’re basically a rustic jam. So go ahead, spread them on toast or spoon them into greek yogurt.

Rhubarb mojito

• 2 tbsp rhubarb simple syrup
• 1 oz white rum
• mint leaves
• seltzer or club soda
• lime wedge

Tear or muddle the mint leaves into a small rocks glass. Add crushed ice, rhubarb syrup, and rum. Stir. Top off glass with club soda or seltzer and a squeeze of lime.