A rosy hued syrup with a hint of ginger and light rhubarb essence. Great for drinks and cocktails or spooned over sponge cake or ice cream.
Keyword ginger, rhubarb, simple syrup
Prep Time 5minutes
Cook Time 10minutes
Steeping Time 10minutes
Total Time 15minutes
2cupsrhubarbchopped into 1" pieces
11"knob of gingerquartered
2 cups water
In a small saucepan, combine the sugar, rhubarb, ginger and water. Bring to a boil and reduce heat to a simmer. Cook for 10 minutes then remove from the heat to steep for an additional 10 minutes
Place a fine mesh sieve over a bowl and carefully pour the rhubarb mixture through the sieve to remove the solids. Do not press on the solids, just let the syrup drain into the bowl on it's own. Discard solids. Cool the syrup to room temperature. Cover and refrigerate until ready to use.