Rhubarb Syrup
Prep time: 
Cook time: 
Total time: 
Serves: 1 cup
  • 4 cups chopped rhubarb (about 4-5 medium stems)
  • 2 strips lemon zest
  • 1 cup sugar
  • 1 cup water
  1. Chop the rhubarb into roughly ½ in pieces and combine the rhubarb, sugar, zest and water in a heavy-bottomed sauce pan and bring to a boil. Lower the heat to a simmer and cook very gently for 20 minutes, stirring occasionally, until the fruit is soft.
  2. Set a fine-meshed strainer (or a coarse strainer lined with cheesecloth)over a large bowl. Pour the rhubarb through the strainer until most of the liquid is in the bowl. Stir the solids around a little but don’t press down (so the syrup doesn’t get cloudy).
  3. Carefully pour the syrup into a clean bottle, cover and refrigerate. It should keep for a few weeks.
Recipe by Nerds with Knives at https://nerdswithknives.com/rhubarb-syrup/