With rhubarb season coming to an end next month, now is the perfect time to whip up a batch of simple syrup to celebrate the last few weeks of summer (sorry, but you all know it’s quickly approaching!). Simple syrups can be added to alcohol such as rum for rhubarb mojitos or sparkling water for a non-alcoholic version and left over cooked rhubarb can be used in yogurt or as a topping on your favorite desserts!
Chop up 3-5 stalks into small pieces.
Add rhubarb to the following in a large pot – 1 cup sugar // 2 cups water // optional: pinch of nutmeg, cinnamon or a dash of vanilla. Simmer for approx. 5 minutes and let cool. This recipe may be easily doubled or tripled if you plan to host a party. Store in a mason jar or pitcher in the refridgerator for up to one week. Happy weekend!