Rhubarb Simple Syrup

• 64 medium-size stalks rhubarb
• ¾ cup sugar
• 1 tablespoon l

Place rhubarb in juicer; juice according to manufacturer’s instructions to yield 8 cups rhubarb juice. Combine juice, sugar, and lemon juice in a large pot over medium-high heat. Bring to a boil; reduce heat, and simmer, stirring occasionally, until sugar is dissolved. Cool. Using a funnel, pour syrup into sterilized glass jars with lids; refrigerate.