Rhubarb Syrup

  

This syrup is perfect for adding to drinks....rhubarb lemonade, rhubarb iced tea, cocktails, and more. Enjoy!

INGREDIENTS

2 pounds rhubarb

4 cups water

1 cup sugar

INSTRUCTIONS

•  Wash rhubarb and chop into one inch pieces. Place the chopped rhubarb into a saucepan and add four cups of water.

  

  
  
• Cover with water and bring to a boil. Reduce to a medium simmer and let the rhubarb cook for about15- 20 minutes. Skim any foam that rises to the top.

  

  
  
• The rhubarb will break down while cooking and lose much of its red color while the water will be a pinkish red hue. Remove from heat.
• To separate the solids and liquid, use a fine mesh strainer placed over a clean pot.

  

  
  
• Once the rhubarb liquid has been strained, set the rhubarb aside. You can either toss it into the compost or add it to muffins. Add  1 cup of sugar to the rhubarb liquid. Bring back to a boil, stirring often to dissolve the sugar.  Simmer the mixture for approximately 5 minutes.  Continue to skim any foam from the top as it cooks.

  

  
  
• Remove the up rhubarb syrup from the heat and cool. Refrigerate for up to three weeks in a sealed glass container.
• Remove from the heat and allow to cool completely. Pour into a glass container, seal and refrigerate. The syrup should last for several weeks.

To make a Rhubarb Rum Cooler, combine 1 ounce of your favorite rum with 4 ounces of syrup. Add ice and shake well. Top with seltzer and a lime wedge. Cheers!