Rhubarb Syrup

  • 6 stalks rhubarb, cut into pieces
  • 2 cups baker’s sugar
  • 2 cups water

In a medium saucepan, combine all the ingredients and bring to a boil. Reduce to simmer and cook for 15 minutes, or until rhubarb is tender and liquid coats the back of a spoon. Remove from heat, cool to room temperature. Strain through a fine sieve.