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Tuesday, June 21, 2016

Rhubarb Syrup

This is a flavored simple syrup, and many cocktails that call for simple syrup could have this substituted.  I posted several cocktails that use it, and I have to say it is quite a delicious addition to the cocktail cupboard.  Some recipes add lemon juice, but that can always be added later, so this one is just straight ahead simple syrup.  You can save the leftover rhubarb as a spread on bread.

  • 5 ounces rhubarb, washed and cut into 1/2-inch chunks
  • 1 cup granulated sugar
  • 1 1/4 cups water
  1. Combine all of the ingredients in a small saucepan and stir. Place over high heat and bring to a boil. Once the mixture boils, reduce the heat to low and simmer until the rhubarb is falling apart and the color has bled into the syrup, about 20 to 25 minutes.
  2. Remove from the heat and, using a fine-mesh strainer, strain and discard the rhubarb solids. Let the syrup cool to room temperature, then transfer it to a resealable container and store in the refrigerator.

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