Rhubarb Rosemary Syrup
2 cups rhubarb
1 Cup Sugar
1 Cup Water
2 sprigs fresh Rosemary
- Add all ingredients to a heavy saucepan and bring to a boil. Lower heat and simmer gently, stirring occasionally for about 20 minutes, or until rhubarb breaks down.
- Remove from the heat and strain into a bowl through a cheesecloth-lined strainer.
- Cool syrup completely, then transfer to a sealable container, and store in refrigerator for up to 2 months.