This little gem of a recipe deserved to be shared here on the blog after Thursday's delightful Sangria recipe. It has too many uses for it to be missed from the recipe list. You will look for ways of using this recipe. Believe. Me.
Make sure you check out the Spring Strawberry Rhubarb Basil Sangria that is PERFECT for Mother's Day Brunch.
RHUBARB SIMPLE SYRUP
- 2 rhubarb stalks
- 1/2 cub sugar
- 1/2 cup water
Chop the rhubarb evenly and add to sauce pan on stove with the water and sugar.
Let boil, reduce to simmer and let cook for at least 15 minutes until the rhubarb has broken down. Strain and squeeze all the juice out of the pulp. Make sure you stir along the way so the reduction does not burn or stick.
Keep the pulp! Add it to your toast in the morning, you will think I am crazy, but it is 100% worth every calorie.