Rhubarb Syrup

I have been trying to take advantage of all the rhubarb that has been in season. I received some huge, beautiful stalks of rhubarb in my CSA box last week and wanted to make something that wasn’t cake-y, crisp-y or bread-y.

I decided to make a rhubarb syrup.  I love it because I can use the syrup for a multitude of purposes.  I will soak sponge cakes with it, drizzle it over my homemade vanilla bean ice cream, sweeten my tea, and make italian sodas (a few splashes of syrup into a glass of mineral water..heaven!) with it.  Best yet, it will last a long time in the refrigerator if sealed tight.

This recipe is simple as simple gets. It’s just rhubarb, water and sugar.

Supplies

• 4 C chopped rhubarb
• 2 C water
• 2 C sugar

Bring rhubarb, water and sugar to a hard boil.  Lower the heat and let simmer for 20 mins or until the fruit is super soft and the liquid thickens a bit.

Strain into a fine mesh strainer. I kept the solids to spread on toast.

Pour into clean jars and cap tightly.  Store in the refrigerator and ENJOY!