rhubarb simple syrup

4 cups chopped rhubarb (from about 6 long stalks)
1 cup sugar
1 cup water

Place ingredients in a large saucepan and bring to a boil. Reduce heat to low and simmer until mixture is thickened, about 10-15 minutes. Allow to cool to room temperature. Pour mixture through a fine mesh strainer, scraping off bottom of stainer as well. Transfer pulp from strainer to a separate bowl, cover and refrigerate for up to 2 weeks. Store finished syrup, covered, in refrigerator for up to 2 weeks. 

Makes approximately 1 1/2 cups.

cook's note: The reserved pulp is a perfect topping for chia seed puddings with cinnamon, ice cream, or even spread on toast.

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