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Citrus- Cooked Rhubarb and Syrup
Photo: John Kernick
NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
Simmer 1 lb coarsely chopped rhubarb (3 1/4 cups) with 1/2 cup each orange juice and honey, 1/4 cup water, and 2 tsp finely grated orange zest until rhubarb is tender, 1 minute.
Strain rhubarb through sieve set over bowl to catch juices. Cool liquid and solids in separate bowls. (Makes 1 3/4 cups rhubarb and 1 1/4 cups syrup.)
Chill in airtight containers.
The rhubarb and syrup are called for in other recipes.
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