Rhubarb Simple Syrup

Recipe View 2 mins Combine Rhubarb and Water: In a medium saucepan, combine the chopped rhubarb and water. (2 minutes)

Recipe View 15 mins Simmer to Soften: Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low. Simmer gently until the rhubarb is very soft and falling apart, about 10-15 minutes. Stir occasionally to prevent sticking.

Recipe View 5 mins Strain the Mixture: Line a fine-mesh sieve with two layers of cheesecloth and place it over a bowl. Carefully pour the rhubarb mixture into the sieve. Allow the liquid to strain through naturally, or gently press the rhubarb with the back of a spoon to extract more juice. (5 minutes + straining time)

Recipe View 2 mins Measure and Combine: Measure the strained rhubarb liquid. In the same saucepan, combine the liquid with an equal amount of granulated sugar. (2 minutes)

Recipe View 5 mins Dissolve Sugar: Heat the mixture over medium heat, stirring constantly until the sugar is completely dissolved and the syrup is clear. This should take about 3-5 minutes. Skim off any foam that forms on the surface with a spoon.

Recipe View 30 mins Cool and Store: Remove the syrup from the heat and let it cool completely. (30 minutes)

Recipe View Store in an airtight container in the refrigerator for up to 2 weeks. It can also be frozen for longer storage.