Last year I made Rhubarb Ginger Syrup and it was delicious. Even though I made two batches, I ran out too soon. This year I will make the syrup with, and without ginger. As much as I like the ginger flavor, I am thinking that having plain rhubarb syrup will give me some flexibility when using it as an ingredient.
Yesterday, I boiled up some rhubarb and was surprised by how different this year's rhubarb is than last year's. This year my juice yield was much lower, and the color was decidedly purple. As you would expect, the flavor is stronger and a little more tart. I am looking forward to using the syrup in baked goods as well as mixing it into a glass of bubble water.
4 1/2 pounds rhubarb, cut into inch sized pieces
1 cup water
Wash rhubarb, trim off the ends, and cut into one inch pieces. No need to measure, they are going to break down completely.
Measure liquid and pour into medium non-reactive pan. Add half as much sugar as you have liquid. ie, I had 3 1/2 cups rhubarb juice so added 1 3/4 cups sugar.
Heat liquid and sugar, stirring to dissolve and bring to a boil. Boil for one minute and then pour into prepared canning jars, leaving 1/2 inch headspace. Process in a boiling water bath for 10 minutes.
4 pounds of rhubarb is about as much as I can cook and strain at once, but if you have big pots and multiple strainers, feel free to double the recipe.