Rhubarb Syrup

Ingredients

• 5 Rhubarb Stalks chopped into ¼” pieces (about 1 ½ lbs)
• 3 cups Water
• 1½ cups Granulated Sugar
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• Add the Water and Rhubarb pieces to a large Sauce Pot and bring to a boil. Reduce the heat to medium-low and simmer for 10 minutes – stirring occasionally to break up the pieces.
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• Remove from the heat and pour (through a fine mesh sieve) into a large bowl. Jiggle the sieve to expel more liquid, but do not press down onto the Rhubarb Mash.
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• Discard the Rhubarb Mash. Add the sugar to the hot liquid and stir until dissolved (about 3 minutes). Refrigerate the syrup until cool (about 1 hour) and then pour into a glass bottle or jar with an air-tight lid. Store for up to 6 weeks.