Yield: 1 1/2 cups
4 cups rhubarb(chopped)
1 cup sugar
1 cup water
- Combine all ingredients in saucepan and bring to a boil.
- Reduce heat and simmer for 10 minutes, until syrup is a deep pink.
- Let cool, then strain out rhubarb solids.
- Store in the fridge for up to two weeks.