AJ – When I prepared this float for the photograph Beth and Bette were standing close by. We had already shot the glass with a stand-in. As the ice cream was carefully dropped into the drink, the glass became frosty and the mineral water fizzed up. A beautiful foam surrounded the ice cream. It looked exactly as I had planned. In less than a minute it was on set and our refreshing beverage was shot.
- One pound rhubarb, trimmed and sliced
- 1½ cups granulated sugar
- 1½ cups water
- Sparkling mineral water
- Vanilla ice cream
- To make rhubarb syrup combine the rhubarb, sugar, and water in a large saucepan. Simmer for 15 minutes or until the rhubarb is tender. Let cool. Strain and discard the solids. Chill the syrup until ready to use. It can be stored in the refrigerator for one week or up to a month in the freezer.
- To make the Rhubarb Float pour some of the syrup into a tall glass. Add sparkling mineral water to fill the glass by two thirds. Add one or two scoops of vanilla ice cream. Enjoy immediately.