Rhubarb Syrup
- 4 Cups chopped Rhubarb
- 1 Cup Water
- 1 Cup Sugar
- Combine the rhubarb, sugar and water in a large saucepan
- Bring to a boil
- Lower the heat, then simmer, stirring occasionally, until the fruit is soft and the liquid has thickened slightly, about 20 minutes
- Set a strainer, lined with cheesecloth over a medium sized bowl
- Pour the rhubarb through the strainer, until all the liquid is in the bowl
- Leave the rhubarb sit in strainer for 5-10 minutes, pressing with the back of a spoon occasionally to help release all the liquid
- Carefully pour the liquid into a jar or bottle
- Refrigerate and store for 3-4 weeks
Recipe by Simple Local Life at https://www.simplelocallife.com/rhubarb-syrup/
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