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Rhubarb Syrup<\/p>\nRhubarb Syrup<\/p>\n
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2 pounds rhubarb stalks, trimmed, sliced thin<\/p>\n
1 C. maple syrup<\/p>\n
\u00bd tsp. vanilla<\/p>\n
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Heat rhubarb and maple syrup over low heat, stirring occasionally, until rhubarb begins to release its water. Turn heat up to medium and bring to a boil. Reduce heat until liquid maintains a nice simmer.\u00a0 Let it bubble away, stirring frequently, until rhubarb is very soft and some water evaporates\u2014about 10 minutes. Remove from heat and pour through a fine-mesh sieve. You will need to scrape and squash the pulp to extract all of the rosy liquid.\u00a0 Stir vanilla into syrup. Use the syrup as-is to flavor drinks and yogurt. If you\u2019d like it thicker for drizzling, put it back on the heat and bring to a simmer. Reduce until desired thickness is reached.\u00a0 Notes:\u00a0 Wait! Don\u2019t compost that rhubarb pulp! Spread it thin on a lined cookie sheet and bake in a 200 degree oven for 2-3 hours for homemade rhubarb fruit leather. (Find additional details at www.tallgrasskitchen.com, search for \u201crhubarb fruit leather.\u201d You\u2019ll also find a handful of other rhubarb recipes, including custard, crisp, cookies and ice pops.)<\/p>\n","protected":false},"excerpt":{"rendered":"
Rhubarb Syrup 2 pounds rhubarb stalks, trimmed, sliced thin 1 C. maple syrup \u00bd tsp. vanilla Heat rhubarb and maple syrup over low heat, stirring occasionally, until rhubarb begins to release its water. Turn heat up to medium and bring to a boil. Reduce heat until liquid maintains a nice simmer.\u00a0 Let it bubble away, stirring frequently, until rhubarb is very soft and some water evaporates\u2014about 10 minutes. Remove from heat and pour through a fine-mesh sieve. You…<\/p>\n