Rhubarb Simple Syrup

We have a bunch of people coming and I wanted to do a fun seasonal drink with produce from our gardens, and we have a TON of rhubarb. Here’s how I made it:

I sliced 7 or 8 stalks of rhubarb really thinly and put it in a plastic container that has a tight fitting lid.

I heated water in the microwave to boiling and poured it over the rhubarb.

I let it cool to room temperature on the counter and then I put it in the refrigerator. After a couple days, I pulled it out and microwaved it for 5 minutes and then I strained out the rhubarb.

I tasted it (and boy was it sour) and felt that I needed to concentrate the rhubarb flavor, so I cooked it on the stove until it was reduced by half.

I added an equal amount of sugar (2 cups) to the hot liquid.

I stirred until all the sugar was completely dissolved.

I put it in a jar with a tight fitting lid and almost no air space.

I am planning to use this a couple of ways using the classic combination of strawberries and rhubarb. (I’m also making a strawberry infused gin–about 20 strawberries combined with a fifth of Plymouth gin, and let it sit for 4 or 5 days (shaking it once a day) and strain out the strawberries.)

Strawberry Rhubarb Gimlet

2 1/2 oz. strawberry infused gin

1 ounce rhubarb simple syrup

Shake with ice and strain into a cocktail glass.

Strawberry Rhubarb French 75

1 oz. strawberry infused gin

1 oz. rhubarb simple syrup

3 oz. champagne

Shake the gin and simple syrup together and strain into a coupe glass. Top with champagne.