Rhubarb Syrup

1. 1

   Wash the rhubarb in cold water, trim the ends, and cut into 1/2-inch pieces.

2. 2

   (Theres no need to peel them or worry about the fibers, as these simply melt down.)

3. 3

   Place the fruit in a 6 to 8-quart pot and add cold water to cover.

4. 4

   Bring to a boil, immediately reduce the heat to a low simmer, and cover, stirring occasionally.

5. 5

   When all the chunks have broken down into a uniform soup 20 minutes or so remove it from the heat.

6. 6

   Uncover and allow to cool.

7. 7

   As soon as it is cool enough to handle, ladle into a fine-mesh strainer over a spouted collecting bowl.

8. 8

   (You may have to do this in batches.)

9. 9

   The pulp will become a mass, so stirring it in the strainer with a wooden spoon will allow it to drain better.

10. 10

    Once its drained, put the pulp and the syrup into separate containers and refrigerate immediately.

11. 11

    Makes 2-plus liters of syrup and 2 pounds of pulp.

12. 12

    Will keep for a week refrigerated.

* Per serving · 4 servings · Values may vary.

No additional tips available.