Rhubarb Collins

1. Bring rhubarb, sugar, water to a boil stirring until sugar is dissolved, then reduce heat and simmer, partially covered, until rhubarb falls apart, about 15 minutes. Remove from heat and cool 15 minutes. our mixture intoo a large fine-mesh sieve set over a large bowl and drain 15 minutes, then press gently on and discard solids. (There will be about 8 cups of syrup.) Skim off any foam and cool syrup to room temperature. Pour syrup into 1 or 2 pitchers and chill, uncovered, until cold, about 2 hours.

3. Fill glasses with ice and add rhbarb gin mixture, stopping about 1 inch from rim. Top off with seltzer. Run a wedge of lime around rim o each glass, then squeeze into drink.