Makes 2 quarts / Serving tip: Beautiful served in tall tumblers or champagne flutes with a long, thin peel of lemon zest swirling around. Use a barkeep's zesting tool to carve a curling slice of peel.

6 cups water
1 cup natural cane sugar
6 cups (about 6 large stalks) coarsely chopped fresh rhubarb
Zest and juice of 1 medium-large lemon (about 1 tablespoon zest and 4 scant tablespoons juice)

1. In a saucepan, bring water and sugar to a boil. Add rhubarb. Return to a boil, then simmer over low heat for 5 minutes. Add lemon zest and stir gently. Strain into a bowl, allowing pulp to drain for 10 minutes without pressing. Pour liquid into a pitcher and add lemon juice. Refrigerate at least 1 hour. (This can be made several days in advance.)
2. To serve, mix one portion syrup with an equal portion of unflavored sparkling water or a sparkling wine, such as Italian Prosecco.

PER SERVING (½ cup mixed with 1/2 cup sparkling water): 46 cal, 2% fat cal, 0g fat, 0g sat fat, 0mg chol, 0g protein, 11g carb, 1g fiber, 4mg sodium