Rhubarb Syrup

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 10 cups rhubarb
• 1 cup water
• 1 cup sugar (i used 1/2 xylitol and 1/2 raw cane sugar)
• 1 cup strawberry jam (home made)
• 1 tablespoon lemon juice

Recipe

• 1 combine all ingredients in a large stock pot and bring to bubbling. reduce heat, cover, and simmer for 30 minutes or until rhubarb is cooked down and falling apart.
• 2 strain rhubarb through a fine sieve, taking a much liquid as you want (you now have tasty stewed rhubarb).
• 3 put the liquid in a stock pot that can hold about 3 times the volume of the liquid. bring to bubbling over high heat (it will foam up like cray, so use a large pot).
• 4 stir rapidly, until foam goes down, then cook and stir for about 5 minutes, until liquid has become glossy. cool and store in the fridge, adding to drinks as you see fit.