Rhubarb Spritzer - cooking recipe

Ingredients

10 ounces rhubarb, cut into 1/2 inch slices
3/4 cup sugar
3 cups seltzer water
750 ml cava wine, dry sparkling
8 lemon slices
8 pink grapefruit slices

Preparation

In a medium saucepan, stir rhubarb, sugar and lemon juice over medium heat until sugar dissolves.
Bring to a boil, then reduce heat to medium-low.
Simmer, stirring occasionally, until rhubarb breaks down completely, about 6 minutes.
Strain through a fine-mesh sieve, pressing solids to extract as much liquid as possible.
Discard solids.
Cover and refrigerate until cold, at least 2 hours and up to 1 day.
Divide syrup amount 8 glasses.
Top with seltzer or Cava wine.
Garnish with lemon and grapefruit slices.
Serve immediately.