Rhubarb Syrup

1. 1

   Combine all ingredients in a large stock pot and bring to bubbling. Reduce heat, cover, and simmer for 30 minutes or until rhubarb is cooked down and falling apart.

2. 2

   Strain rhubarb through a fine sieve, taking a much liquid as you want (you now have tasty stewed rhubarb).

3. 3

   Put the liquid in a stock pot that can hold about 3 times the volume of the liquid. Bring to bubbling over high heat (it will foam up like cray, so use a large pot).

4. 4

   Stir rapidly, until foam goes down, then cook and stir for about 5 minutes, until liquid has become glossy. Cool and store in the fridge, adding to drinks as you see fit.

* Per serving · 4 servings · Values may vary.