Do not make this if you don't like rhubarb. But I dare say that if you don't like rhubarb then you've never had it prepared correctly. This cordial or simple syrup as it can be added to lemonade or used as a simple syrup in a summer cocktail is rhubarb at it's very finest. This stuff is AMAZING!!! I mean, I was hoping that it would be good but it is fantastic!!!
Some friends of ours have rhubarb galore so they just gave me a bunch of it. I get so giddy each year when they first offer it to me (I jumped the gun this year and actually asked first).
I simmerd approximately8 cups of cut up rhubarb
2 cups of sugar
3 cups of water
covered on the stove top for about 25 minutes
I poured the awesomeness over cheese cloth in a strainer catching all the pink amazing beneath and trapping all the rhubarb pulp in the cheese cloth. Whala! I actually ended up with about two jars full, like this. That's about 40 to 50 ounces.
|Yes, I use Prego jars for everything!|
I recommend not discarding the beautiful pulp (its actually not beautiful; it looks like poop). I spread all the pulp thin (doing NOTHING to it; it's already sweetened from the simmering process) onto parchment paper on a cookie sheet. It is in the oven at 170 degrees right now. Supposedly after 6 hours it will come out a super tasty fruit leather. I will report back.
In the meantime go and make this! It is seriously so much better than I had even hoped. Yum! Yum! Yum! Oh, and this awesome treat was virtually free for me since my friends supplied the rhubarb. It just doesn't get any better than that.
Thank-you, THANK-YOU, Thank-you to Frugally Challenged for the awesome idea!!!