Rhubarb Syrup

I made a rhubarb pie, cut up enough to freeze for a future pie, and made syrup! I used one part syrup to five parts seltzer, although it would be good in lemonade or with champagne.  Recipe under the cut.

  • 4 cups sliced rhubarb
  • 1 cup granulated sugar
  • 1 cup water
  1. Add all ingredients to a medium sauce pan, and bring to a boil. Lower heat to medium, and let simmer for 20 to 25 minutes, stirring occasionally.
  2. Pour through a strainer into a bowl, pressing the solids with the back of a spoon. Pour syrup into a bottle and refrigerate.
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