Rhubarb Syrup
This recipe makes 3 1/2 cup (125 mL) servings
- Portion size: 1-1/2 cups (375 mL)
Ingredients
- 4 cups 4cupssliced fresh rhubarb or frozen rhubarb, (thawed)
- 1 cup 1cupgranulated sugar
- 1 cup 1cupwater
- 1 strip 1striplemon 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.)
Source : Canadian Living Magazine: June 2008



