Monday, June 8, 2015

Rhubarb Simple Syrup

Excellent with plain seltzer water and a lime wedge, or mix up some refreshing cocktails.

4 C. Rhubarb, chopped
1 C. Sugar
1 C. Water

Place all ingredients in a large, heavy bottomed pot. Cook, stirring occasionally for 20 minutes or until all chunks have dissolved.

Strain liquids from solids, with fine mesh strainer and/or cheese cloth. Pour the pure juice into a glass jar. Syrup will last quite a while in the fridge.

Reserve the solids for on toast, vanilla ice cream, yogurt, etc. Solids will last a week or more.

Variations: Add in addition when cooking.
Orange Peel

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