Rhubarb Syrup

 

2 1/2 C. chopped rhubarb

1 1/2 C. of sugar

1 C. of water

 

Simmer rhubarb, sugar, and water for about ten minutes, until the rhubarb has fully broken down, then pour the mixture into a mesh strainer lined with two layers of cheesecloth and let it drain undisturbed for fifteen minutes, yielding roughly 2 C. of clear rhubarb syrup ready to bottle and refrigerate for use in drinks or desserts.