Rhubarb simple syrup. Now I know why they call it simple.
The rhubarb is plentiful at my Swede’s summer house. We have it. Our immediate neighbors have it. And I bet if I wandered around just a bit I’d find tons more.
So my mother in love cleaned and peeled the rhubarb and then said,
“you’re on your own”.
But she said it in Swedish. So I found an easy peasy recipe on line for simple syrup.
It calls for 1 part sugar and 1 part water to 4 parts rhubarb. Chop the rhubarb and add them with sugar and water to a heavy bottom pan. Bring to a boil and then simmer for 20 minutes. Strain and pour into a bottle. It will last ages in the fridge.
I plan to mix with bubbly, bubbly water, and may pour over desserts. I saved the rhubarb mash to spread on toast.
Nice things happen to me in Sweden.