This post may be too late for all y'alls in the US, but up here it is rhubarb season and we have it coming out of the wazoo. Every year I make stewed rhubarb (not photogenic, but tasty) and the kids always balk at first but end up bolting it down with gusto. This year I did something different: I strained off most of the juice (making the stewed rhubarb thicker, like an applesauce) then boiled it into a syrup. It is absolutely wonderful in lemonade (as pictured) or in a glass of ginger ale.
You can play with the proportions, depending on how much rhubarb you have on hand. Here is what I did:
- 10 cups chopped rhubarb
- 1 cup water
- 1 cup sugar (or to taste)
- 1 cup homemade strawberry jam
- 2 tbsp lemon juice
1. Combine all ingredients in a large stock pot and bring to bubbling. Reduce heat, cover, and simmer for 30 mins, or until rhubarb is cooked down and falling apart.
2. Strain rhubarb through a fine sieve (I use a spoon to stir/mash it a bit), taking a much liquid as you want (you now have tasty stewed rhubarb).
3. Put the liquid in a stock pot that can hold about 3 times the volume of the liquid. Bring to bubbling over high heat (it will foam up like cray, so use a large pot). Stir rapidly, until foam goes down, then cook and stir for about 5 mins, until liquid has become glossy.
4. Cool and store in the fridge, adding to drinks as you see fit. Pour the syrup down the back of a spoon to get the funky look pictured above.