Rhubarb Syrup
By 
To make a rhubarb gin fizz, combine 1 part rhubarb syrup and 1 part gin in an ice filled glass and top with sparkling wine. For a non-alcoholic version, combine 1 part rhubarb syrup with 3 parts sparking water in an ice-filled glass and garnish with lemon.
Make approx. 2 cups
You’ll Need
- 1 lb. chopped rhubarb
- 2 cups sugar or honey
- 2 cups cold water
Prep and Cook
- In a medium saucepan combine the rhubarb, sugar and water and bring to a boil over medium-high heat. Reduce to medium, and cook, stirring until the sugar is dissolved and the rhubarb is soft, about 10 minutes. Let syrup cool to room temperature, strain and discard solids. Store syrup in the fridge in a covered container for up to four weeks.
Don’t discard the solids! Put them to beneficial use and eat them like jam.
https://food52.com/recipes/70305-two-in-one-recipe-for-rhubarb-syrup-rhubarb-compote