Honey and rhubarb are a perfect match; the tartness of rhubarb is a lovely foil for the sweetness of honey. This Homemade Honey Rhubarb Soda is quick and easy. The rhubarb syrup in the recipe can be used to make popsicles or to top on plain Icelandic Skyr or Greek yogurt. Gin or even vodka can be added to the recipe below for a refreshing early-summer cocktail. I garnish it with peony petals, but any edible flower will do. This drink is also pretty enough to stand on its own.

Ingredients:
1/2 to 1 cup Chopped Rhubarb
1/2 to 3/4 cup Bjorn's Raw Traditional Honey
1/2 cup Cane Sugar (Optional)
1 cup Filtered Water
2 teaspoons Sea Salt
Soda or Sparkling Water to taste

Wash the rhubarb and remove the leaves (they are toxic; do not eat). Chop it into 1" to 1.5"  segments. Put the rhubarb, water, and sugar in a pot and bring to a rolling boil. Watch the pot so it doesn't over-boil. Once it comes to a boil, turn it down to a simmer and put the lid on for 1-2 min. When the rhubarb is done, it starts to become translucent. Once that has happened, let the pot cool. If the rhubarb still looks opaque, leave the lid on for the cooling duration.

Once cooled, strain out the solids. They can be set aside and used to top yogurt or as part of a granola or smoothie bowl. Cool the filtered rhubarb syrup in the refrigerator for 2 hours, or place it in an ice bath if you prefer to use it immediately.
To assemble the soda, add ice to an 8-oz drinking cup until it is 3/4 full. Use less if cubes are small. Fill the cup halfway with syrup, then top with soda or sparkling water, and garnish with a reusable straw and edible flowers. Or not. Drink immediately.