Rhubarb Syrup

This makes a lot of syrup, but it is kind of a pain to make, so it’s better to make a bunch in advance and freeze it in water bottles. Cut the recipe proportionally if you want.

  • 6 cup sugar
  • 6 cup water
  • approximately 4 quarts of washed and diced rhubarb stalks (about 24-28 big stalks)

Make sure to get all of the leaves off of the stalks – they are poisonous!

You’ll need a big pot for this. Heat the water until boiling. Add sugar, and stir until completely dissolved. Dump in the diced rhubarb, and bring to a full boil while stirring occasionally. Boil for 5-6 minutes or so, then remove from heat. Strain the goo through a fine strainer or colander until you have gotten as much syrup as possible out of it. This should make about a half-gallon. Refrigerate or freeze immediately.