Rhubarb Aperol Spritz

Directions

• Rhubarb Simple Syrup
• Combine the rhubarb, agave, and water in a saucepan and bring to a boil. Lower the heat to a simmer and cook gently, stirring occasionally, until the fruit is soft and the liquid has thickened, about 15-20 minutes.
  
• Set a fine-mesh strainer (or a coarse strainer lined with cheesecloth) over a glass measuring cup or bowl. Pour the mixture through the strainer until most of the liquid has passed through. Press the solids a little with the back of a spoon to extract more syrup. Set solids aside*
  Cool before using, and pour the leftover syrup into a clean bottle. It should keep for quite some time in the fridge.
  *I keep the leftover rhubarb solids and eat them on toast, like jam 🙂
• Cocktail
• Fill a cocktail shaker with ice. Add all of the remaining ingredients except the club soda and garnish and shake well. Strain into an ice-filled glass and stir in the club soda.
  Garnish with the rhubarb stalks.