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Recipe Detail Page
Rhubarb Syrup
Early Summer 2019
Makes scant 1½ cups (375 mL)
2 rhubarb stalks
1 cup (250 mL) granulated sugar
1 cup (250 mL) water into a small saucepan
Place 2 thickly sliced trimmed rhubarb stalks, granulated sugar and water into a small saucepan. Set over medium heat. Gently simmer until rhubarb is very tender, about 10 minutes. Remove from heat and let cool completely. Using the back of a ladle, swirl and push through a sieve into a sterilized jar. Keep leftover rhubarb purée for another use like stirring into plain yogurt.
Makes scant 1½ cups (375 mL)
