1 stalk rhubarb, chopped
2 cups sugar
6 to 8 strawberries
4 large fresh basil leaves
1 1/4 cups fresh lemon juice, chilled, plus 4 lemon wedges, for garnish
1 cup seltzer
4 fresh basil leaves, for garnish
Store the leftover rhubarb simple syrup in a resealable container in the refrigerator for up to 2 weeks.