Sometimes a recipe jumps up off the page, crying out to be made, or in this case, bottled.
Have I mentioned my rhubarb obsession? I think I have. Several times in fact. If something on the menu has rhubarb in it I will order it. Not only that, I'll probably remember it and talk about it incessantly. There was the rhubarb crisp with buttermilk ice cream at Flora, the rhubarb tart tatin at Beast in Portland, and the rhubarb soda made by Dry Creek Soda Company. It's true. I'm obsessed.
Here's the evidence to prove it, in syrup form. Accomplished in 30 minutes after a six hour road trip home. I mixed it with soda water and plan to make rhubarb mojito's tomorrow. I'm guessing it will be delicious on pancakes as well. And not only does it taste fantastic, it looks incredible in the bottle, the most beautiful fuchsia color. I'm in love with rhubarb.
4 cups chopped rhubarb
1 cup of water
1 cup sugar
1/2 orange, juiced
1/2 lemon, juiced
Combine ingredients in a saucepan, bring to a boil. Let simmer for half and hour. Put through a fine strainer over a bowl to remove the pulp and catch the liquid. Pour through a funnel into a bottle or jar.
You can use the pulp as jam, just put it into a separate container