By Anna Thomas Bates, www.TallgrassKitchen.com
If you love rhubarb, you’ll enjoy this recipe by Anna Thomas Bates from Tallgrass Kitchen. You can use this syrup as-is to flavor drinks and yogurt, or thicken it for drizzling.
Recipe Detail Serves: 10 5 Minutes Prep Time, 20 Minutes Cook Time
Heat rhubarb and maple syrup over low heat, stirring occasionally, until rhubarb begins to release its water. Turn heat up to medium and bring to a boil. Reduce heat until liquid maintains a nice simmer.
Let it bubble away, stirring frequently, until rhubarb is very soft and some water evaporates—about 10 minutes. Remove from heat and pour through a fine-mesh sieve. You will need to scrape and squash the pulp to extract all of the rosy liquid.
Stir vanilla into syrup. Use the syrup as-is to flavor drinks and yogurt. If you’d like it thicker for drizzling, put it back on the heat and bring to a simmer. Reduce until desired thickness is reached.