Recipe: Rhubarb Syrup

With the newest crop of rhubarb showing its gorgeous pink stalks at the farmers market, I've been looking for the perfect use for it.  Rhubarb is so easily typecast into being paired with strawberries in a pie.  This recipe can break you free from the strawberry + rhubarb = pie formula! The lovely rhubarb syrup came together in a flash, and turned out to be the perfect base for a rhubarb mojito.  

Rhubarb Syrup
Adapted from Not Without Salt

12 oz chopped rhubarb
1 cup sugar
2 cups water
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp vanilla extract

Combine all ingredients in a pot over medium heat.  Bring to a boil, then reduce to a simmer.  Let simmer for 5-7 minutes.  Cool completely, and strain.

In addition to making a stellar cocktail, the syrup would be lovely mixed with soda water for a refreshing barbeque drink.  Use the reserved rhubarb to top ice cream, yogurt, or a spoon :)


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