Recipe From: Gaby Gerken
1 lb chopped rhubarb (about 3-4 cups)
1 cup sugar
1 cup water
1. Combine rhubarb, sugar, and water in a pot, and bring to a boil. Once boiling, turn to simmer and stir occasionally until the fruit is soft and the liquid has thickened (about 20 minutes).
2. Pour the rhubarb through a fine-mesh strainer. Press the solids gently with the back of a spoon to extract more syrup.
3. Pour the syrup into a bottle and refrigerate until used.
4. Use the leftover rhubarb solids for a rough jam! Mix in spices (like cinnamon, vanilla, cloves, or ginger) if desired.
Use in cocktails, lemonade, or to top ice cream, yogurt, or pancakes.
Our favorite? Rhubarb Mojitos.
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