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Prep Time:
15 mins
Total Time:
30 mins
Yield:
Makes 2 1/4 cups
This syrup, used in Rhubarb Fizz, is also delicious in lemonade or straight Prosecco, folded into whipped cream, or over ice cream.
Ingredients
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1 cup sugar
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1 cup water
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½ vanilla bean, pod split and scraped
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6 ounces rhubarb, finely chopped (about 1 ¼ cups)
Directions
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Combine sugar, water, vanilla pod and seeds, and rhubarb in a medium saucepan and bring to a boil, stirring to dissolve sugar. Simmer until rhubarb is tender, about 3 minutes. Let cool completely. Remove vanilla pod before serving, if desired.
Originally appeared: Martha Stewart Living, May 2013
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