Rhubarb Syrup

September 11, 2010

1 1/2 cups water
5 stalks rhubarb, chopped into half-inch pieces
3/4 cup cane sugar

Boil all ingredients, then reduce heat and simmer for 10 minutes. (The rhubarb will separate and turn into mush, which you can use in baking.) Remove from heat and let the mixture steep for 10 minutes. Strain the solids with a fine-mesh sieve or cheese cloth. Keep the syrup in a glass jar in the refrigerator. Add a tablespoon of vodka to preserve it longer.

Makes 1 1/2 cups of syrup.

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