Flavored with one of late spring's star ingredients, this simple syrup is easy to make and incorporate into your summer beverage of choice.
- 4 cups chopped rhubarb
- 1 cup cane sugar
- 1 cup water
- Clean and chop rhubarb stalks into 1/2" chunks.
- In a medium saucepan, combine chopped rhubarb, sugar, and water. Stir to combine.
- Bring to a boil and then decrease the heat to a low-medium simmer. Continue cooking for 40 minutes to 1 hour, until the mixture thickens.
- Allow the rhubarb mixture to cool for 20 minutes.
- Using a medium bowl, cut a piece of cheesecloth large enough to fit over the bowl. Pour the rhubarb mixture over the cheesecloth and pull up the cloth to make a balloon around the liquid.
- Gently squeeze the "balloon" of rhubarb until all/most of the juice has been extracted.
- Store the syrup in a mason jar and refrigerate.
- Prep Time: 5 mins
- Cook Time: 50 mins
- Calories: 103
- Sugar: 25 g
- Sodium: 3 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 1 g