Chef Lisa Kalabokis
Rhubarb Syrup Yield:
approximately 8 oz
4 cups chopped rhubarb
1 cup raw sugar
1 cup water
- Combine the rhubarb, sugar, and water in a heavy-bottomed saucepan and bring
to a boil. Lower the heat to a simmer and cook gently, stirring occasionally, until
the fruit is soft and the liquid has thickened slightly about 20 minutes.
2. Set a fine-mesh strainer (or a coarse strainer lined with cheesecloth) over a large
bowl. Pour the rhubarb through the strainer until most of the liquid is in the bowl.
Press the solids a little with the back of a spoon to extract more syrup.
3. Carefully pour the syrup into a clean bottle. Cover or cork the bottle and