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Rhubarb Syrup

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 (or a coarse strainer lined with cheesecloth) over a large 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.

 

(kitchn.com)

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