It's a Rhubarb Rumble!

That's the title of one of the weekly chef's demonstrations at the Farmers@Firehouse, the Slow Food-sponsored Saturday market in the Strip District that opened last week.

On May 23, sometimes PG food writer Nancy Hanst will be doing the rhubarb program, with her friend and "sous chef" Alyce Amery-Spencer.

Below is one of the recipes they plan to demo, along with rhubarb coffee cake, rhubarb chutney with goat cheese and smoked salmon in rhubarb relish.

For more information on the market, visit slowfoodpgh.com.

A Vermont Spring Tonic: Rhubarb-Citrus Soda

Use pink (not green) rhubarb for the most gorgeous sunrise shade," notes "Cooking with Shelburne Farms," which adds that this "also makes an elegant base for a sparkling white wine cocktail."

• 4 cups (about 1 pound) chopped rhubarb
• 2 quarts water
• 1 cup freshly squeezed orange juice
• 1/2 cup freshly squeezed lemon juice
• 1 cup honey, plus more to taste
• 2 quarts plain seltzer, chilled

Put the rhubarb and water into a large pot set over high heat. Cover the pot and bring to a boil. Reduce the heat and simmer, covered, for about 20 minutes.

Pour the orange and lemon juices and honey into a 3-quart or larger container.

Pour the hot rhubarb through a strainer into the container, pressing on the rhubarb to release all the flavor. Discard the rhubarb.

Whisk to dissolve the honey in the warm liquid. Taste and add more honey if desired, keeping in mind that you will be diluting the base with seltzer.

Cool to room temperature and then refrigerate in a sealed container.

When ready to use, pour some of the rhubarb base into a glass and add seltzer in roughly equal parts to achieve the desired flavor and carbonation level. The base should keep in the refrigerator for up to a month.

Makes 1 gallon.

-- "Cooking with Shelburne Farms: Food and Stories from Vermont" by Melissa Pasanen with Rick Gencarelli (Viking, 2007)