I love the sweet-tart taste of rhubarb, and I wanted to make the most of it during the cooler months when the stalks are beautiful and deep red. This rhubarb syrup is great with so many things, (over icecream, with pancakes) but my favorite way is making into a refreshing soda.
1 kg rhubarb, cut into small chunks
1 cup water
1 cup sugar
- Combine everything in a large pan, and simmer over medium-low heat until rhubarb is soft.
- Strain liquid into a sterilised bottle and store in fridge.
The cooked rhubarb is great on oatmeal, or mixed with cooked apples and turned into a crumble.