Categories: Fruit

Ingredients

• 4 C chopped rhubarb
• 1 cup sugar
• 1 cup water

Directions

1. Simmer until the fruit is soft and the liquid has thickened slightly, about 20 minutes. Ladle into a fine strainer (or a coarse strainer lined with cheesecloth) that has been placed over a large bowl.

2. Strain until most of the liquid is in the bowl.

3. Give a little press on the solids with a spoon to extract more syrup.

4. Carefully pour the syrup into a clean bottle, refrigerate. It should keep for quite some time in the fridge.

5. The solids make a nice rough jam, in a clean jar, refrigerated for a week or so.

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