A tart, refreshing flavored syrup for dressing up sparkling drinks, lemonade, alcoholic beverages, tea, and more.
Ingredients
1 pound rhubarb stalks, diced (approx. 3 cups)
2 cups organic cane sugar
2 cups water
2 cups packed fresh rose petals (or 1 cup dried)
Instructions
Combine the sugar, water, and rhubarb in a heavy saucepan.
Over medium heat, bring the mixture to a boil as you stir to dissolve the sugar.
Cover and simmer on low heat for 15 minutes.
Remove pan from heat, stir in rose petals, and allow to cool to room temperature.
Using a fine mesh strainer, strain the mixture into a clean pot, gently turning and pressing the contents to get as much of the juice out as you can (but don't press too hard as you don't want a bunch of rhubarb pulp getting through). After extracting as much juice as I could, I let the strainer sit there for about 15 minutes, just to allow it to drip a little longer.
Transfer to a sterilized container (jar, bottle, etc.). Refrigerate. Will keep for up to 2 weeks. Makes about 2½ cups.
Recipe by Yellow Birch Hobby Farm at https://www.yellowbirchhobbyfarm.com/rose-petal-rhubarb-syrup/