Rhubarb Rosewater Syrup

Rhubarb Rosewater Syrup

2/3 lb. Red Dog Farm Rhubarb stalks, chopped
1 1/3 cups granulated sugar
1 1/3 cups water
2 tablespoons freshly squeezed lime juice, or to taste
2 teaspoons rosewater, or to taste

Combine the rhubarb and sugar in a medium, thick-bottomed saucepan. Stir well, and leave for 45 minutes or so (unheated), stirring now and then.

Add the water and bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Continue to simmer for another 15-20 minutes, until the rhubarb starts to break down. Carefully strain into a bowl through a cheesecloth-lined strainer. Transfer to a clean saucepan, stir in the lime juice, and bring to a simmer. Let simmer over medium heat for another 15 minutes or until the syrup has reduced and thickened. Remove from heat and allow to cool completely.

Stir in the rosewater, a bit at a time, until it is to your liking. Rosewater can be an assertive flavor, so add small amounts then taste. This will keep in the refrigerator for about a week.

Serve over yogurt, in soda water, or drizzled over waffles.

Prep time: 45 min – Cook time: 30 min