Rhubarb Simple Syrup


4 C chopped rhubarb
1/2 cup sugar
2 cup water


Combine everything in a heavy-bottomed sauce pan and bring to a boil. Lower heat to a simmer and cook gently until the fruit is soft and the liquid has thickened, about 30 minutes.

Ladle into a fine strainer that has been placed over a large bowl. Strain until most of the liquid is in the bowl. Give a little press on the solids with a spoon to extract more syrup.

As a bonus, the solids make a delicious unfinished jam. Place in a sealed jar in the refrigerator and serve over toast.

Adapted from the fabulous recipe at TheKitchn.com


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