Rhubarb Syrup

May 06, 2019

Recipe by Local Roots recipe contributor, Emily Hanhan, @nomnivorous

Ingredients
3 cups sliced rhubarb
2 cups granulated sugar
2 cups water
1/4 teaspoon kosher salt

Directions

1. In a large pot on medium-high heat, combine all ingredients. Bring the ingredients to a boil.
2. Lower the heat to medium and simmer for 10 minutes.
3. Place a fine mesh strainer over a large bowl. If you have cheesecloth, line the strainer with the cheesecloth.
4. Pour the rhubarb into the strainer and let the mixture drain for at least 15 minutes.
5. Transfer the syrup to jar(s) or bottles. Refrigerate for up to one month. Pour on pancakes or waffles, stir into seltzer or mix up cocktails!
6. Don't throw out the rhubarb pulp - it's candied rhubarb goodness. Stir it into ice cream, add it to muffin batter or eat it straight up.

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