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