Ingredients

The following ingredients have 4 Servings
  • 4 stalks of rhubarb (chopped)
  • 1 cup 200 g granulated sugar
  • 2/3 cup 75 mL water
  • 1/2 inch cube fresh ginger (finely grated. (optional))
  • pinch of salt

Instruction

  • Toss all the ingredients in a large pot and bring to a boil.
  • Take the mixture down to a simmer and allow it to cook for about 5 - 10 minutes longer, or until the mixture slightly thickens. Stir frequently while mashing the rhubarb as you go. .
  • Strain the mixture to remove the pulp. Store the pulp in a separate container and use as a jam on your bagels or toast.
  • Allow the syrup to cool to room temperature.
  • Store the syrup in an air-tight container for up to two weeks in the refrigerator.