Rhubarb Simple Syrup

When fresh rhubarb is not available, frozen can be used in its place. Also, keep in mind, rhubarb stalks range in color, from a light green to a stunning red. The lighter stalks will create a less vivid red syrup. Adding a few cranberries during the cooking process will enhance the color of the simple syrup.

 

4 cups fresh Rhubarb, cut into 1-inch pieces

1 1/2 cups Water

1 1/2 cups organic granulated Sugar

 

Add the water, sugar and rhubarb to a heavy bottom pot. On medium heat bring mixture to a boil. Lower heat to a simmer for 15 to 20 minutes, cooking until rhubarb has softened and is breaking apart. Set mixture aside until it has cooled. Using a fine mesh strainer, reserve the syrup. Allow mixture to strain naturally without pushing down on the rhubarb. Doing so will leave sediments in the syrup.  Store in refrigerator for up to 6 weeks. Reserve the cooked rhubarb to be used in cakes, muffins, breads, as well as to top ice-cream.