i'm not sure whether i love rhubarb because of its pretty pink color or because its the first splash of spring color i see at the farmer's market. either way, its a really fun vegetable (that charades as a fruit) to prepare and eat.
as i mentioned in my last post, i'm striving to preserve as much of each season's bounty as i can. last year, i made a strawberry rhubarb and balsamic jam and pickled rhubarb, both of which i enjoyed all winter long. but this year, in addition to the jam and pickles, i wanted to try something different.
this rhubarb syrup is quick and easy and turns out a delightfully pretty color of pink.
4 cups rhubarb - cut into 1 inch chunks
2 cups water
1 cup turbinado sugar
combine the above ingredients into large pot over medium heat. simmer until rhubarb softens (approximately 20 minutes). let cool and strain liquid. store syrup in the fridge. i use the leftover rhubarb mash as a topping for my morning yogurt.