Recipe: Rhubarb Ginger Syrup

Cheryl Paff

Cheryl Paff › Cheryl Paff is the owner of Black-Eyed Suzie’s Upstate, a catering company and traveling food ...

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Rhubarb season is definitely winding down around the country, but some folks are still seeing the brightly colored stalks at their farmers market and in their gardens.

A great way to savor the tart, unmistakable taste of rhubarb past the end of its season is with a gorgeous rhubarb ginger syrup. Vibrantly pink and full of flavor, this syrup is a wonderful addition to summer cocktails, iced teas or a simple glass of sparkling water.

Delicious.

Rhubarb Ginger Syrup

2 Cups Sliced Rhubarb

3 Thin Slices of Fresh Ginger

1 Cup Sugar

1 Cup Water

Method

Combine the rhubarb, ginger, sugar and water in a saucepan and bring to a boil. Reduce heat and simmer until the rhubarb has softened and is falling apart, about 15 minutes. Strain into a bowl pressing on the rhubarb and ginger to release the juices. Then pour the strained rhubarb-ginger syrup into a bottle or jar and refrigerate.

*Save the rhubarb pulp for making Rhubarb Oat Squares.

Sources:

Rhubarb – Joan Reynolds, Bearsville, NY

This recipe originally appeared atthefarmersmarket.com. It is re-posted here with permission of the author.

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