Rhubarb Syrup

Début de l'été 2019
food and drink

BY: Victoria Walsh

Place 2 thickly sliced trimmed rhubarb stalks, 1 cup (250 mL) granulated sugar and 1 cup (250 mL) 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)