Rhubarb Syrup
3 cups sugar OR
2-1/2 cups sugar and 1/2 cup Karo light (corn syrup)
2-1/2 cups fresh or frozen rhubarb, diced
1 cup water
Combine sugar with rhubarb in a large saucepan and stir to coat. Allow to sit for 1 hour. (If using the combination of sugar and corn syrup, add the sugar only at this stage and add the corn syrup when you add the water to the pan.)
Add water and bring to a low boil over medium high heat. Reduce heat to medium low and simmer for 30 minutes, stirring occasionally and mashing the rhubarb as it cooks to release as much color and flavor as possible.
Let syrup cool, then strain out the pulp with a fine mesh sieve lined with cheesecloth or a chinois. Store the syrup in the refrigerator and use as you would grenadine syrup in cocktails, or mixed with ginger ale for a delightful twist. It's also wonderful over ice cream.
2-1/2 cups sugar and 1/2 cup Karo light (corn syrup)
2-1/2 cups fresh or frozen rhubarb, diced
1 cup water
Combine sugar with rhubarb in a large saucepan and stir to coat. Allow to sit for 1 hour. (If using the combination of sugar and corn syrup, add the sugar only at this stage and add the corn syrup when you add the water to the pan.)
Add water and bring to a low boil over medium high heat. Reduce heat to medium low and simmer for 30 minutes, stirring occasionally and mashing the rhubarb as it cooks to release as much color and flavor as possible.
Let syrup cool, then strain out the pulp with a fine mesh sieve lined with cheesecloth or a chinois. Store the syrup in the refrigerator and use as you would grenadine syrup in cocktails, or mixed with ginger ale for a delightful twist. It's also wonderful over ice cream.
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