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Rhubarb Sweet Woodruff Syrup<\/p>\nRhubarb Sweet Woodruff Syrup<\/p>\n
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20 small or 10 large stems (1\/3 ounce\/10 g) freshly cut sweet woodruff<\/p>\n
\u00be pounds (350 g) pink rhubarb stalks, roughly chopped<\/p>\n
1\u00bd cups (350 ml) water<\/p>\n
\u00be cup (250 g) honey<\/p>\n
1 T. fresh lemon juice<\/p>\n
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Wash and dry the sweet woodruff. Remove the leaves from the stems and spread them on a large plate. Let dry and wilt for at least 8 hours, or overnight. Combine chopped rhubarb and water in a medium non-reactive pot (no aluminum). Bring to a boil and let simmer for 15 minutes until the rhubarb is soft enough to be easily mashed with a wooden spoon. Place a fine mesh sieve over a large bowl and strain the rhubarb and its juice through the sieve. Let it drip undisturbed. Do your best to resist the urge to press the pulp to help it release its liquid as this will result in cloudy syrup. Pour the syrup into a sterilized jar and let it cool to room temperature. Add the wilted sweet woodruff leaves. Stir well so the leaves are fully immersed. Cover the jar with a screw-top lid and let it sit in the refrigerator for 2 to 3 days, stirring once or twice a day. Strain the syrup through a fine sieve into a saucepan. Add the honey and lemon juice and bring to a boil over high heat. Simmer for 8 to 10 minutes until slightly thickened. Let cool, then pour into a sterilized bottle with a screw-top lid or a tight-fitting cork. Store in the refrigerator for up to one month.<\/p>\n