Persian Rhubarb Syrup

1. 1

   Put the rhubarb in a large stainless steel pan along with 3/4 cups water.

2. 2

   Bring to a boil.

3. 3

   Cover, turn heat down to low, and simmer for 30 minutes.

4. 4

   Strain, saving only the juice.

5. 5

   Put the rhubarb juice back into a clean stainless steel pan.

6. 6

   Add the sugar and lime juice.

7. 7

   Stir and bring to a simmer gently for 30 minutes or longer, until the juice turns slightly syrupy.

8. 8

   Strain into a clean jug or pitcher, cover and cool.

9. 9

   To make into a drink, pour 1/2 inch of syrup into a glass and add 4 ice cubes. Fill to top with seltzer or ginger ale and add mint sprig.

* Per serving · 4 servings · Values may vary.

No additional tips available.