Rhubarb syrup

  • 10-12 stalks rhubarb (about 3 to 4 pounds) trimmed and cut into ½-inch pieces
  • 1 pod vanilla, split lengthwise
  • 8-10 c water

Place rhubarb in a large (6- to 8-quart) pot and add cold water to cover. Bring to a boil, immediately reduce the heat to a low simmer and cover, stirring occasionally. When all the chunks have broken down into a uniform mush, about 20 minutes, remove from heat. Cool. When cool enough to handle, ladle into a fine-mesh strainer positioned over a sturdy bowl. Stir while draining, pressing down on the solids to get most of the liquid out. Once drained, put the pulp and the syrup into separate containers. If not using right away the pulp can be frozen in 1 cup containers and used for muffins and cobblers. Syrup will keep for a week refrigerated.

Makes 2 liters of syrup and approximately 1 kg pulp.