Strawberry Rhubarb Foam Cooler

Add chopped rhubarb, strawberries, granulated sugar, and water to a saucepan.

Simmer gently for 8–10 minutes until fruit breaks down and forms a bright red syrup.

Strain the syrup and allow it to cool completely.

Fill a tall glass with ice and pour in the strawberry rhubarb syrup.

Top with cold sparkling water, leaving room for foam.

To make the foam, blend strawberry syrup with aquafaba until light and airy.

Spoon the foam gently over the drink to create a layered effect.

Garnish with a ribbon of fresh rhubarb and serve immediately.