I thank my best friend, Rachael, for introducing me to the simple art of making syrups! Simple Syrups can be made from virtually any fruit. This Rhubarb Syrup has the most beautiful pink hue and is a wonderful addition to cocktails, iced teas or sparkling fizzy water.
4 cups chopped rhubarb
1/2 c brown sugar
1/2 c granulated sugar
1 cup water
Zest from 1 lemon
1-2 tsp grated ginger
1-2 tsp rose water
Combine the rhubarb, sugars, grated ginger and water in a saucepan and bring to a boil.
Simmer rhubarb for 15-20 minutes, stirring occasionally, until the rhubarb is soft and the liquid has slightly thickened.
Strain Rhubarb through a mesh strainer, after the liquid has drained press the remaining rhubarb through the sieve to extract more syrup.
If desired add the rose water and combine gently.
Pour the syrup into a bottle. Refrigerate for 7-10 days.
The leftover rhubarb pulp also makes a nice rough jam or can be turned into a caramelized onion and rhubarb chutney.
