Thursday, June 7, 2012
Recipe: Rhubarb Simple Syrup
Rhubarb Simple Syrup
At yesterday’s distribution, there was a lot of talk about what to do with this week’s rhubarb. With those beautiful strawberries, you could make a pie, crumble, or jam, which would be tasty. But if you are limited in time, or just want something simple, this syrup might be just the thing. I made a lot of it last summer, and it was always a hit. It stores for months in the fridge too.
The syrup can be mixed with seltzer water for a fresh rhubarb soda, or for a more adult beverage, use it with white rum, lime, and mint in a mojito; fresh lime juice and tequila for a margarita; or with vodka and seltzer.
1 1/2 cups of rhubarb, roughly chopped
1 cup of sugar
1 1/2 cups of water
Place the ingredients into a medium sized pot. Bring water to a boil, then reduce heat to a simmer and cook for an additional 15 to 20 minutes. Let cool, then strain into a jar. Store in the fridge.
*Don’t throw away the strained solids! They are great stirred into greek yogurt or oatmeal for breakfast, or spooned over ice cream for dessert.