Rhubarb Simple Syrup
This rhubarb simple syrup has endless uses for a unique and delicious flavor to whatever you add it to. Mix 1 to 2 ounces into sparkling water, iced tea, champagne or a cocktail, or drizzle over ice cream or pancakes! Store in a glass jar in the fridge for up to 1 week. May be frozen for later use.
chopped rhubarb
4
cups
water
2
cups
white sugar, or as needed
2
cups
 Bring rhubarb and water to a boil in a saucepan over medium-high heat. Reduce heat to medium and simmer until rhubarb is falling apart, about 10 minutes.
  Line a strainer with a double layer of cheesecloth, set over a bowl, and strain mixture. Gently press on rhubarb with a wooden spoon to squeeze out any remaining juice. It should yield about 2 cups of liquid. Discard pulp or save for another use.
  Return liquid to the saucepan over medium heat and stir in an equal amount of sugar Heat until sugar is dissolved, 2 to 3 minutes. Skim any foam from the top of the syrup. Let cool.
