With thanks to Linda King.
3 or 4 rhubarb stalks, cut into half-inch chunks, strings removed
1/2 cup sugar
2 teaspoons honey or pomegranate molasses
1. Place all ingredients in large saucepan or stockpot. Cover and cook over lowest heat, stirring occasionally. As mixture reaches the boil, monitor carefully. Remove cover and stir frequently. When chunks disappear into mush, remove heat.
2. When rhubarb is cool enough to handle, pour into sieve set over non-reactive bowl. Press to extract as much liquid as possible. When rhubarb fibers have cooled, cover and refrigerate. Reserve for another use. When liquid has cooled, refrigerate until thoroughly chilled.
3. Mix rhubarb juice with sweetener to taste. Add carbonated water. Serve with ice.