Rhubarb Syrup Instructions

• Remove the large green leaves, if they are still attached, and wash the stalk thoroughly.
• Chop the rhubarb into pieces. Try and get the pieces to be less than one inch wide.
• Add the rhubarb to a pot.
• Add 1 cup of water and ⅓ cup of sugar.
• Bring the mixture to a boil over medium high heat and then drop the heat back to medium.
• Simmer for 15 minutes.
• Stir occasionally because the bottom tends to want to scorch.
• Once the rhubarb is cooked down, strain it through a fine mesh strainer.The finer your strainer the more clear the syrup will become.
• Pour the rhubarb syrup into a glass jar and store it in the refrigerator
• Use within 2 weeks.