Farm-fresh Rhubarb Spritzer: mix 1 part syrup to 3 parts sparkling water. Serve over ice, garnish with lime wedges.
...or drizzle over plain or vanilla yogurt or vanilla ice cream.
- 4 cups rhubarb roughly chopped
- 1 cup sugar
- 1 cup water
Combine the rhubarb, sugar, and water in a heavy pan and bring to a boil. Lower the heat to a simmer and cook until the rhubarb softens, about 20-30 minutes.
Using a fine-mesh strainer, strain the rhubarb into a bowl or jar.
Keep refrigerated, lasts about 1 month.
The leftover rhubarb solids also make a nice rough jam, put them in a clean container and keep them in the refrigerator for up to a week. It's great on toast or ice cream!
Make 8oz. Recipe courtesy of Sander Family Farm.
Other ways to enjoy Rhubarb syrup:
- Rhubarb bellinis: about one part syrup to 4 parts sparkling wine, Champagne, or prosecco.
- Rhubarb Mojito: add 2 ounces to your favorite mojito recipe.
- Drizzle over plain or vanilla yogurt or vanilla ice cream.