Rhubarb Syrup

Appears in

Published 2000

This recipe makes 1 pint of syrup, and requires 10 minutes’ preparation and 20 to 30 minutes’ cooking time:

Bundle the rhubarb into a piece of doubled cheesecloth or muslin, and tie the ends securely with string to make a bag.
Bring the sugar and water to a boil over high heat. Reduce the heat to medium, drop in the bag of rhubarb, and simmer for 20 to 30 minutes. Remove the pan from the heat and let the contents cool.
Squeeze the cheesecloth bag over the cooled sugar water to extract every bit of rhubarb flavor. Discard the bag and the rhubarb. Add the lime juice.
Store the mixture in a jar in the refrigerator, where it will keep for several months.

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