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Ingredients
- 1 lb fresh rhubarb, trimmed, washed and cut in 1-inch pieces
- 1 12-2 12 cups water
- 2 12 cups sugar
- 3 cups cold water, for serving
- crushed ice, for serving (or shaved ice)
Method
- Combine rhubarb and 1 cup water in a small non-reactive saucepan.
- Bring to a boil over high heat.
- Reduce heat to low, cover, and simmer 20 minutes.
- When rhubarb is soft, strain and discard solids.
- Measure the juice and add enough water to make 2 cups.
- Return to pan.
- Add sugar.
- Bring to a boil over medium heat, stirring until sugar dissolves.
- Increase heat to high and boil briskly, uncovered and undisturbed, for 5 minutes, or until syrup reaches 220F on a candy thermometer.
- Cool to room temperature.
- To serve, pour 1/2 cup syrup into a tumbler.
- Stir in 1/2 cup cold water.
- Fill tumbler with crushed or shaved ice.
