Makes about 8 ounces
4 cups chopped rhubarb
1 cup sugar
1 cup water
Combine the rhubarb, sugar, and water in a heavy-bottomed saucepan and bring to a boil. Lower the heat to a simmer and cook gently, stirring occasionally, until the fruit is soft and the liquid has thickened slightly, about 20 minutes.
Set a fine-mesh strainer (or a coarse strainer lined with cheesecloth) over a large bowl. Pour the rhubarb through the strainer until most of the liquid is in the bowl. Press the solids a little with the back of a spoon to extract more syrup.
Carefully pour the syrup into a clean bottle. Cover or cork the bottle and refrigerate. It should keep for quite some time in the fridge.
The leftover rhubarb solids also make a nice rough jam, so if you want you can put them in a clean jar and keep them in your refrigerator for a week or so. It’s great on toast!
Ways to Use Rhubarb Syrup:
• Mix with club soda to make a refreshing drink: about one part syrup to 3 parts club soda. Serve over ice, garnished with a lime wedge.
• Rhubarb bellinis! A simple recipe of about one part syrup to 4 parts sparkling wine, Champagne, or prosecco.
• Check out the Rhubarb Mojito from Brooklyn Farmhouse!
• Drizzle over plain or vanilla yogurt or vanilla ice cream.
• Poke holes in a plain vanilla or lemon cake with a skewer and pour the syrup over until it soaks in.