Rhubarb Syrup

Ok, so syrup is a weird word and it brings up unpleasantly sticky imagery for me, but that’s what this is called, so we’ll stick with it.  Rhubarb, however: tart, delicious, earthy smelling, and brings up a very crisp childhood memory of summer in Alaska (where we had some growing in our backyard), all of which is very, very good.  You can use this concoction for a twist on a bellini (one part rhubarb business for three parts sparkling wine) for Mother’s Day brunch, mix with club soda for that baby shower you got conned into throwing this summer, pour over vanilla ice cream for dessert tonight, or whatever else your little heart desires.

I found this recipe at, and am henceforth devoted to, The Kitchn.

Rhubarb Syrup

4 cups chopped rhubarb (fresh is available now, but I noticed my grocery store keeps frozen in stock almost year-round which would work equally well)

1 cup sugar

1 cup water

Dump everything in a large pot and bring it to a boil. Bring the heat down to low and simmer, stirring often, until the rhubarb is soft and the liquid has thickened, which should happen in about 20 minutes. Strain the mixture (I used a very clean, very thin dishcloth to line my colander which sat in a large bowl; if you have a very fine sieve, I’d go for that).  Once the liquid has drained, move around the goop on top to make sure all the juice has been extracted. DO NOT discard this stuff on top.  It is highly edible.  I’ve been spreading some on toast when I haven’t been eating spoonfuls of it straight out of the refrigerator.  I have a hunch it would be so awesome as a pie filling.

Pour the strained liquid into your favored liquid-keeping vessel, refrigerate, and then have so much fun thinking up different ways to use it.  Welcome to summer!

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