Rhubarb Rosemary Syrup
Rhubarb Rosemary Syrup
DIFFICULTY
intermediate
INGREDIENTS
- 2 cups rhubarb
- 1 Cup Sugar
- 1 Cup Water
- 2 sprigs fresh Rosemary
INSTRUCTIONS
Step one
Add all ingredients to a heavy saucepan and bring to a boil. Lower heat and simmer gently, stirring occasionally for about 20 minutes, or until rhubarb breaks down.
Step two
Remove from the heat and strain into a bowl through a cheesecloth-lined strainer.
Step three
Cool syrup completely, then transfer to a sealable container, and store in refrigerator for up to 2 months.
Contributed by Supercall