4 cups chopped rhubarb
1 cup sugar
1 cup water
Combine everything in a heavy-bottomed sauce pan and bring to a boil. Lower the heat to a simmer and cook gently until the fruit is soft and the liquid has thickened slightly, about 20 minutes. Ladle into a fine strainer (or a coarse strainer lined with cheesecloth) that has been placed over a large bowl. Strain until most of the liquid is in the bowl. Give a little press on the solids with a spoon to extract more syrup.
Carefully pour the syrup into a clean bottle, cover or cork the bottle and refrigerate.
This should keep for quite some time in the fridge. The solids make a nice rough jam, so if you want you can put them in a clean jar and keep them in your refrigerator for a week or so. It’s great on toast!
Add a few coins of ginger or a few large pieces of orange peel to the rhubarb at the start of the cooking time.
Towards the end of the simmering time, add a small handful of rough chopped basil, or several sprigs of thyme.
Stir in a few teaspoons of rose water or orange flower water.
Fun and delicious uses for rhubarb syrup:
Mix with club soda to make a refreshing drink: about one part syrup to 3 parts club soda. Serve over ice, garnished with a lime wedge.
Rhubarb bellinis! A simple recipe of about one part syrup to 4 parts sparkling wine, Champagne or prosecco.
Drizzle over plain or vanilla yogurt or vanilla ice cream. Or poke holes in a plain vanilla or lemon cake with a skewer and pour the syrup over until it soaks in.