Honey Rhubarb Syrup

2 cups water
1 cup chopped rhubarb
1/2 cup honey

Place the water, rhubarb, and the honey in a saucepan over medium-high heat. Stir to combine. Heat until the mixture boils, and then reduce the heat and simmer for 10 minutes until the liquid reduces by about one-third.

Strain the rhubarb from the mixture. This rhubarb “paste” can be stored in the refrigerator and used as an ice cream topping or mixed into baked goods. Keep the rhubarb syrup in an airtight container in the refrigerator and use over pancakes, ice cream, mixed with club soda for a spritzer, or in cocktails.


Makes about 1 1/2 cups rhubarb syrup