Rhubarb Syrup
Servings: 1-1/2 cups (375 mL)
Ingredients:
-
4 cups (1 L) sliced fresh or thawed rhubarb
1 cup (250 mL) granulated sugar
1 cup (250 mL) water
1 strip lemon rind
Preparation:
In large saucepan, bring rhubarb, sugar, water and lemon rind to boil over medium-high heat, stirring. Reduce heat to medium-low; simmer, stirring constantly, until rhubarb breaks up, about 5 minutes.
Strain into bowl, pressing solids gently. Let cool. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
Strain into bowl, pressing solids gently. Let cool. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
Source
Canadian Living Magazine: June 2008
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