16 May 2012

Fun with Rhubarb, Part 2

I was touched by your enthusiasm for my first Fun with Rhubarb post (I'm wondering what fanciful compositions it may have inspired), and so I reward you with booze!  Well, actually, it's a beautiful, perfect simple syrup you can use in booze, or you can pour it on ice cream, yogurt, or mix with soda water for the kiddies and recovering alcoholics at your parties.  I, however, love this with gin and a little DRY cucumber soda over ice.

Rhubarb-Lime Syrup

4 large (1 pound) rhubarb stalks, chopped
1 cup granulated sugar
1 cup brown sugar2 cups water4 tablespoons freshly squeezed lime juice, or to taste

Combine the rhubarb and sugar in a medium, thick-bottomed saucepan. Stir well, and leave for 45 minutes or so (unheated), stirring now and then.
Add the water and bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Continue to simmer for another 15-20 minutes, until the rhubarb starts to break down. Carefully strain into a bowl through a fine strainer. Transfer back to the saucepan, stir in the lime juice, and bring to a simmer. Let simmer over medium heat for another 15 minutes or until the syrup has reduced quite a bit and thickened. Remove from heat and allow to cool completely.