RHUBARB SYRUP
- 1 cup water
- 2 cups sugar
- 2 lemons
- 4 cups chopped fresh rhubarb

_ heat sugar and water in a saucepan
_ add lemon juice
_ skin rhubarb – cut into small pieces

_ add rhubarb to the saucepan
_ cook until rhubarb is soft

_ strain into sterile bottles
[a fine meshed sieve should do the trick – if you want it clear use a coffee filter or a cheese cloth]
You can store the syrup in the fridge for up to a month.

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