Vanilla Rhubarb Syrup

It's rhubarb season. So along with making an imperfect yet gloriously delicious rhubarb 'n' black currant crostata, I made a rhubarb syrup. But this is no ordinary rhubarb syrup. As the rhubarb cooked down to make it's own juices I added two split organic vanilla beans... and the result is magical.

This is a simple syrup. In more than a single way. I harvested rhubarb and did all the preparing for the pot (washing, trimming, chopping). An unmeasured amount of water joined the rhubarb in the pot over medium flame - just enough water to prevent it from sticking/burning and to help the rhubarb in releasing its juices. I split two vanilla beans and added them to the pot as it came to the simmer. I turned the flame down low, covered the pot, and let it dance for - I dunno - 30 minutes. Maybe more. The neighbor was visiting, so I really wasn't paying attention. But neighborly love was surely infused in the syrup.

So then the tart and aromatic juice was strained and measured, and equal parts (by volume) of organic cane sugar was added. I had about a quart of juice, so I added 4 cups sugar. That's the culinary definition of a simple syrup.

The pot went back on a low heat and was stirred until the sugar dissolved, then cooled and bottled. I made a beverage stirring a tablespoon into a tall glass of sparkling water. I was delighted. And this can be made with plain water, added to cocktails, tea... poured over pancakes, used to make icings and glazes, or in anything that calls for a syrup or honey. Just like any syrup.

You can make a syrup like this with whatever you have in the garden, or on hand, in any combination of flavors. Play. Play and create. Play, create, and be grateful.

Peace. 🕊