Rhubarb syrup is a type of simple syrup flavored with rhubarb. Because rhubarb must be cooked to soften it enough to release flavors, simmering it in simple syrup for a brief period is the best option. To make rhubarb syrup:
- 1/2 cup water
- 1/2 cup sugar
- 1 pound rhubarb, cut into 1/2" pieces
- juice of 1/2 lemon
In a large saucepan, combine sugar, water, lemon juice, and rhubarb pieces and simmer until the rhubarb is easily pierced with a knife. Remove from heat and strain through a fine strainer, pressing on the rhubarb solids to release their juice. This can be stabilized with a few ounces of vodka.