By Tricia Wheeler
Ingredients (for about 2 cups):
2lb rhubarb, chopped 1/4 inch thick
1 c white wine vinegar
1 c granulated sugar
white rum (optional)
club soda (optional)
sprig of mint for garnish
- Combine the rhubarb, white wine vinegar, and granulated sugar in a saucepan over medium-high heat, stirring as the rhubarb begins to break down.
- When the mixture comes to a boil, reduce heat to low and cook until the rhubarb is completely broken down into strands, about 10 minutes stirring occasionally.
- Remove from heat and pour into a colander or fine mesh strainer lined with a layer of cheesecloth. Allow the mixture to strain until it stops dripping, about 30 minutes. You can stir the mixture gently once or twice to help it strain, but do not press it through the cheesecloth. Discard the solids.
- Pour the resulting syrup into a jar and let cool to room temperature. Store in the refrigerator.
- Add optional white rum and a dash of club soda. Serve over ice
Note: You can also add strawberries or raspberries to the first step. Also great without alcohol, served over ice with sparkling soda.