Rhubarb Nectar

Place the frozen chopped rhubarb and water in a large saucepan over medium-high heat, bringing the mixture to a boil.

Reduce heat to medium and simmer for 12-15 minutes until the rhubarb breaks down completely and the liquid turns pink.

Strain the mixture through a fine-mesh sieve into a bowl, pressing gently on the solids to extract all liquid, then discard the pulp.

Return the strained liquid to the saucepan and stir in the sugar, heating gently until fully dissolved, about 2 minutes.

Remove from heat and stir in the lemon juice to brighten the flavor.

Allow the nectar to cool to room temperature, then chill in the refrigerator until cold, at least 1 hour.

Pour the chilled rhubarb nectar into serving glasses, adding a splash of soda water if desired for a refreshing fizz.