Rhubarb Syrup

Last year, I bought the book Food in Jars by Marisa McClellan. I LOVE it. I highly recommend you buy it.

The following is Marisa's Rhubarb Syrup recipe. If you buy the book, you'll also learn about strawberry syrup, cranberry syrup and blueberry lemon syrup. I'm hoping to try those next :)

While the recipe is designed to can, I just refrigerated mine.

Makes 4 half-pint jars.

1.5 lbs of rhubarb, coarsely chopped
2.5 cups of sugar

Combine the chopped rhubarb with 3 cups water in a medium pot and bring to a boil. Reduce heat and simmer until rhubarb is soft enough to be easily mashed with a wooden spoon, about 15 minutes.

Place a fine-mesh strainer over a large bowl and strain the rhubarb and its juice through the strainer. Let the mixture drip through without pressing on it - if you do, the syrup will be cloudy.

Discard the rhubarb and return the strained juice to the pot. Add the sugar, and bring to a boil, skimming any foam as it forms.

Remove the pot from the heat, and pour the hot syrup into prepared jars, leaving 1/2 inch of head space.

Process in a boiling water bath for 10 minutes.