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Rhubarb Syrup

Chef Lisa Kalabokis

Seasonal
Desserts
Spring

Rhubarb Syrup Yield:

approximately 8 oz

Ingredients:

4 cups chopped rhubarb

1 cup raw sugar

1 cup water

Method:

  1. 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

refrigerate.

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