Tuesday, June 17, 2014

Rhubarb Syrup

Sorry for the gap in posting. I shouldn't let this get pushed to the wayside. I have been one of two things these past two weeks: incredibly busy and sleep deprived, or in that awful, fidgety yet also completely paralyzed by anxiety phase. I'm leveling out now. I have a part time job (more on that in a different post) and I'm learning to navigate the area. And forcing myself to get out of the house more. Soon I will be more comfortable here. 

I'll keep this one short, with the promise that I will post again later this week. A friend offered to bring me some rhubarb, and I'm not going to turn down someone giving me ingredients to mess around with, even if I'm not a huge fan. Rhubarb is too tart and stringy for me to normally enjoy, but making it into a syrup just leaves the delicious parts. Add this to club soda/seltzer for a super refreshing soda, or use it as a mixer for a cocktail.

Rhubarb Syrup 

10 oz chopped rhubarb
1 cup sugar
2 cups water
seeds of 1 vanilla bean

Combine all ingredients in a saucepan. When the mixture boils, turn down the heat and simmer it for 10-12 minutes. Strain the mixture into a bowl/whatever vessel you want to keep it in. Press on the rhubarb chunks with a spoon to make sure you get all the liquid out. Store in the refrigerator.

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