Rhubarb Simple Syrup

1. 1

   Add the sugar and rhubarb to a pan with 3 cups of cold water.

2. 2

   Bring to a boil over high heat, then reduce to a simmer.

3. 3

   Simmer, uncovered, until the rhubarb softens and the syrup thickens slightly, 15 to 20 minutes.

4. 4

   Strain the syrup through a fine-mesh strainer, making sure to press all of the liquid out of the rhubarb (see Cook's Note).

5. 5

   Allow the syrup to cool completely, then pour into an airtight container.

6. 6

   Store in the refrigerator for up to 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.