Rhubarb Syrup

Homemade rhubarb syrup is incredibly easy to make and delicious with seltzer or drizzled over ice cream. It's also quite tasty mixed with ginger beer, dark rum, and lime, or used in any type of drink where you want a jolt of spring or summer flavor.

Porciones 4

Dificultad Medio

Ingredientes

1/2 pound rhubarb stalks ), cut into 1/2-inch pieces (about 2 cups)
1 cup water
2 tablespoons sugar

Instrucciones

1

In a medium stainless-steel saucepan, combine rhubarb, water, and sugar. Cover and cook over medium-low heat, stirring occasionally, until rhubarb is tender and begins to fall apart, about 7 minutes.
2

Pour cooked rhubarb and its syrup through a fine-mesh strainer set over a heatproof bowl, gently pressing on rhubarb ro express syrup. Let cool, then store syrup in a clean jar, bottle, or container in a refrigerator for up to one week. Cooked rhubarb can be reserved for another use (see notes).
3

Stainless-steel saucepan, fine-mesh strainer
4

The cooked rhubarb can be reserved for any number of subsequent uses, including stirred into yogurt, spooned onto ice cream, folded into muffins or other baked goods.
5

When stored in a refrigerator, syrup will stay fresh for up to one week.