Rhubarb Syrup

Image: 3 jars containing syrup made from rhubarb, sugar, and water. One jar is arranged on a plate with a few pieces of fresh rhubarb stalk.

Description: Rhubarb stalk makes a great syrup to add a sweet and sour hit to your drinks. Add this syrup to your next cocktail for a burst of spring in your glass.

Yield: Makes about 4 cups of syrup.

Ingredients:

• 2 lbs, roughly 6 cups fresh or frozen Rhubarb chunks

• 1 ¾ - 2 cups sugar or sweetener of choice, according to preference for sweetness level

• 3 cups water

• 3 tbsp Lime juice, or to taste

• 1 tbsp + 1 tsp corn starch and 2 tbsp water, for thickening (optional)

Directions:

Add Rhubarb and water to the pot and heat over medium low heat for 15-20 minutes, stirring occasionally and mashing the Rhubarb with a wooden spoon as it cooks down. Skim off any foam that may appear.

Remove from heat and press the mixture through a fine mesh sieve to remove the pulp. Return the strained rhubarb liquid to the pot. Add the sugar and lime juice and continue cooking on a rolling simmer for 5 minutes, or until all of the sugar has dissolved and the liquid has reduced a bit.

I prefer slightly thicker syrup, so at this point I mix up the cornstarch and 2 tbsp water in a separate shallow dish to make to cornstarch slurry, then add the cornstarch slurry into the syrup, stirring constantly. Simmer for another minute more or until it thickens up.

Add the syrup into a small airtight heat-proof container with the lid off. Let cool completely on the counter before storing in the refrigerator until ready to use.