The Mix Lab’s Guide To: Rhubarb Syrup

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Rhubard is a perennial vegetable. It has a unique tart and tangy taste that is often used in sauces and pies. It was initially grown for medicinal purposes in Asia some 2,000 years ago and is still used extensively in chinese medicine. It wasn’t until the 18th century that it was used for culinary purposes in the US.
Interestingly enough, within the US, rhubarb is considered a fruit. This is because, in 1947, a New York court ruled that since its use was primarily as a fruit, it would be counted as a fruit for regulations and taxes.

Rhubard Syrup
1 Cup of Sugar
1 Cup of Water
1 Cup of Rhubarb cut into 1/2 inch slices
Combine all ingredients in a small saucepan over high heat. Stir in the sugar until all the sugar is combined. Once the sugar is combined, reduce the heat to low and simmer until the rhubarb begins falling apart and turning mushy, about 30 minutes. Remove from heat, strain the rhubarb solids off and discard them. Let the syrup cool to room temperature, add about .5 oz of vodka and keep refrigerated.

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