Bittersweet Rhubarb Simple Syrup Experiment, A Metaphor

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Isn’t our whole life just one bittersweet series of experiments?

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This syrup is timely, because rhubarb is having a moment with cocktails right now. I mean, it was this spring, and this syrup lasts in the fridge until summer so you can still have your off-season cocktail.

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Here’s to the day when all bitter things are made sweet,

L

P.S. Happy Sparklers Day in two!

Rhubarb Simple Syrup

From The Kitchn

4 cups chopped rhubarb
1 cup sugar
1 cup water

Combine the rhubarb, sugar, and water in a heavy-bottomed saucepan and bring to a boil. Lower the heat to a simmer and cook gently, stirring occasionally, until the fruit is soft and the liquid has thickened slightly, about 20 minutes.

Set a fine-mesh strainer over a bowl. Pour the rhubarb through the strainer until most of the liquid is in the bowl. Press the solids a little with the back of a spoon to extract more syrup.

Pour the syrup into a jar. Cover or cork the bottle and refrigerate.

The leftover rhubarb solids also make a great jam!

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