- 2 C rhubarb, chopped
- 1/2 C sugar
- 1/2 C water
- 1 vanilla bean or 1 tsp vanilla bean paste
- Zest of 1 lime
- Place all ingredients in a saucepan. Bring to a boil, reduce to simmer and cook for 20 minutes (or until thickened).
- Let cool, place fine mesh sieve over bowl and strain out solids. *Resist the urge to press down…if you do, the syrup will be cloudy*
- Pour into clean jar.
- Can be kept in the fridge up to 1 month. Tasty in cocktails, delicious in club soda, yummy to sweeten lemonade.
*As seen on Twin Cities Live May 31, 2019