Rhubarb Syrup

Rhubarb is back, and this syrup is a delightful way to start off the season. The lime really complements the strong tangy rhubarb flavor, and the rosewater is so subtle as to be more of a scent than a flavor. Absolutely lovely.





If you're thinking that it's a lot of sugar, remember two things: this is rhubarb we're talking about, and we're trying to make a syrup. A lot of sugar is necessary. Here are some of my favorite ways to use this springy syrup!



Rhubarb Italian Soda!



Drizzled over yogurt and cereal in the morning...



AND used in place of maple syrup on buckwheat pancakes. Genius!



Rhubarb Syrup

from 101 cookbooks

1 pound rhubarb, chopped
2 cups granulated sugar
2 cups water
2-3 tablespoons fresh lime juice (from one lime)
scant 2 teaspoons rosewater (more or less to taste)

Combine rhubarb and sugar in a medium saucepan and let rest for 45 minutes, stirring occasionally. Add the water and bring to a simmer over medium heat, stirring until sugar dissolves. Cook the rhubarb about 15-20 minutes, until it begins to break down. Strain through a fine mesh sieve, return to the saucepan, add the lime juice, and continue to cook until reduced and thickened quite a bit, about 15 minutes. Remove from heat and allow to cool completely.

When cool, add the rosewater a teaspoon at a time, being careful not to add too much - it's a very strong flavor, and you only want a whisper, not a scream. Store in a jar in the refrigerator - mine stayed good for about 2 weeks.

Yield: one pint jar.