{recipe} Rhubarb Syrup

Some best-laid plans for a rhubarb pie never came to fruition, so I found myself with some less-than-fresh, semi-flaccid rhubarb in the fridge. It was headed for the compost pile, but I got the bright idea to turn it into a pretty pink syrup for cocktails or non-alcoholic sodas.

This couldn’t be easier to make – you just have to cut up rhubarb, add sugar and water, boil it, and steep it for a few hours. The syrup goes fabulously with gin, especially if you add a squeeze of lemon juice and top it with soda water. It’s also a fun thing to splash into a glass of sparkling wine. Or simply, as a non-alcoholic homemade soda, just add some of the syrup to a glass of soda water.

RECIPE: Rhubarb Syrup
makes about a quart

INGREDIENTS:

• about 10 stalks rhubarb, leaves and roots removed, roughly chopped
• 2 cups sugar
• 3 cups water

METHOD:

• Combine everything in a heavy pot. Bring to a boil and cook about 5 minutes, until rhubarb is soft. Cover and let steep for 2-4 hours.
• Strain with a fine strainer, decant to jars, and store in the fridge.
• Will last about a week in the fridge.

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