Homemade Rhubarb Syrup
Combine in saucepan:
4 cups rhubarb
1 cup sugar (maybe a little more or less to taste)
1 cup water
Bring to a boil. Lower the heat and simmer for about 20 minutes, stirring occasionally until the rhubarb is soft and the syrup has somewhat thickened.
I prefer to strain in the colander and then pour the syrup through a fine mesh strainer. Cheesecloth may also be used. Keeps well in the refrigerator.
Growing up in the Midwest it's no accident that I came to know rhubarb at an early age. It was always "there" each spring, at home in a patch near the garden. For our family it was the source of many memories of rhubarb pie. We could hardly wait to put a fork to the first fresh from the oven pieces. It was and is, one of my Dad's favorites.
The early history of rhubarb has been traced to Asia where it thrives in cold damp climates and has long been used for medicinal purposes. Nutritionally, the stalks are high in Vitamins C and K, and the minerals potassium and manganese.
Rhubarb became popular in England when Joseph Myatt introduced the heirloom variety "Victoria" in honor of Queen Victoria's coronation in 1837. The earliest mention of rhubarb in American dates to the later half of the 1700s.
At our home we have couple of favorite recipes that tend more toward the crisp or cobbler sorts. It wasn't until a few years ago that I came across the recipe for rhubarb syrup. It makes a great splash in tea, lemonade, water or cocktails. Grab a basket, harvest some rhubarb and enjoy!