Rhubarb Syrup

READY IN: 1hr
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 10
    cups rhubarb
  • 1
    cup water
  • 1
    cup sugar (I used 1/2 Xylitol and 1/2 raw cane sugar)
  • 1
    cup strawberry jam (home made)
  • 1
    tablespoon lemon juice
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DIRECTIONS

  • Combine all ingredients in a large stock pot and bring to bubbling. Reduce heat, cover, and simmer for 30 minutes or until rhubarb is cooked down and falling apart.
  • Strain rhubarb through a fine sieve, taking a much liquid as you want (you now have tasty stewed rhubarb).
  • 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 minutes, until liquid has become glossy. Cool and store in the fridge, adding to drinks as you see fit.
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