Ingredients (3)
- 5 ounces rhubarb, washed and cut into 1/2-inch chunks (about 1 cup)
- 1 cup granulated sugar
- 1 1/4 cups water
Nutritional Information
- Calories200
- Fat0.06g
- Saturated fat0.02g
- Trans fat
- Carbs51.37g
- Fiber0.55g
- Sugar50.24g
- Protein0.27g
- Cholesterol
- Sodium4.68mg
- Nutritional Analysis per serving (4 servings) Powered by
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Instructions
- 1Combine all of the ingredients in a small saucepan and stir. Place over high heat and bring to a boil. Once the mixture boils, reduce the heat to low and simmer until the rhubarb is falling apart and the color has bled into the syrup, about 20 to 25 minutes.
- 2Remove from the heat and, using a fine-mesh strainer, strain and discard the rhubarb solids. Let the syrup cool to room temperature, then transfer it to a resealable container and store in the refrigerator for up to 3 weeks.
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