Ingredients
The following ingredients have 12 Servings
- 5 cups (1.2 L) water
- 4 1/2 cups (891 g) sugar
- 5 1/2 pounds (2.5 kg) fresh rhubarb stalks,
- 3 ounces (85 g) fresh ginger root, (peeled and chopped)
Instruction
- Place water and sugar in a large pot and stir together. Add rhubarb and ginger and bring to a simmer, covered. Cook for about 20 to 25 minutes, stirring once or twice, or until rhubarb is completely soft.
- Cool slightly, then strain through a fine wire-meshed strainer. Rhubarb Ginger Syrup will last in the fridge up to 2 weeks in an airtight container.
