My Easy Strawberry Rhubarb Cooler

• 1 stalk of rhubarb (about 10 inches long, one inch thick)
• 2 inch nub of fresh ginger, peeled
• 1 packed cup of fresh, flavorful small strawberries, sliced
• tiny pinch of sea salt
• 1 turn of peppermill-black pepper corns
• 2 tablespoons agave nectar, to taste
• 1 ounce fresh lemon juice
• 1 liter cold seltzer
• ice cubes, optional

1. Chill 3 twelve oz glasses well.
2. Using a carrot peeler, shave the rhubarb in a large glass measuring cup (4 cup size). Be sure to let any juice fall into the cup. Thinly shave the ginger into slices and add to the cup. Next add the strawberries. Sprinkle with salt and pepper. Muddle and smoosh really well, creating as much juice as you can squeeze out. Add the nectar, as little as possible, and the lemon juice. Taste and adjust for balance: Squeeze in more fruit flavor, salt, acidity, or sweetness as needed. Let this mix sit for at least 10 minutes to mingle further.
3. Press a third of the mix into a nonreactive fine mesh sieve and hold over one chilled glass. Squish the fruit mix down firmly. Pour one third of a liter of ice cold seltzer through the sieve into the glass. Leave room for ice cubes if desired. Repeat this process for the other two servings.

rhubarb, ginger, strawberries, salt, turn of peppermillblack pepper, agave nectar, lemon juice, cold seltzer

Taken from food52.com/recipes/12231-my-easy-strawberry-rhubarb-cooler (may not work)