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How To Make Rhubarb Syrup Just Like Oma

Making rhubarb syrup has never been so easy, or so tasty. Follow this recipe along with its hints and tricks to make this deliciously snackable treat. The best part- you get two in one. A syrup and a butter. Both equally as lecker as the other.

Servings:

Makes 16 ounces syrup, 1 cup butter

Ingredients:

• 8 cups chopped rhubarb (Roughly 2 pounds)
• 2 cups water
• 2 cups white sugar

Instructions:

1. Combine rhubarb, water, and sugar in a deep saucepan and bring to a boil. Lower the heat to a simmer while stirring occasionally with a wooden spoon for about 20 minutes, until soft and liquid has started to thicken.
2. Set a strainer lined with cheesecloth, or a fine mesh sieve over a large bowl. Carefully pour the rhubarb from the pot through the strainer to strain the liquid syrup into the bowl.
3. Lift up the cheesecloth containing the rhubarb, and slowly squeeze to get any remaining juice out of there and into the bowl.
4. From here, pour the liquid syrup that was drained into a jar or bottle, and remove your butter from the cheesecloth. 
5. Drizzle syrup and spread butter over the snack of your choice and enjoy!

Notes/Hints:

• Use an airtight container with a tight fitting lid for storing rhubarb butter in the refrigerator. If you can't get through it quickly enough, it will last up to two weeks if kept tightly sealed and stored properly.

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