Tangy, sweet, and creamy, this refreshing rhubarb float is a pretty and unexpected way to make the most of a bumper crop.
Photo/Art by Keller + Keller
1/4 cup rhubarb purée
1 scoop vanilla ice cream
Garnish: fresh mint sprigs
Pour the rhubarb purée into a tall (10- to 12-ounce) glass. Fill two-thirds of the way with club soda and stir. Add the ice cream, stir, and garnish with mint sprigs. Serve with a tall spoon and a straw.
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