Rhubarb Syrup

• 6 cups chopped rhubarb stalks (2 pounds)
• 1 1/2 cups sugar
• 1 cup water

1. In a medium or large saucepan, combine the rhubarb, sugar and water and bring to a boil.
2. Simmer for 15 minutes, stirring occasionally.
3. Strain the syrup and refrigerate in an airtight container for up to 1 week.

rhubarb stalks, sugar, water

Taken from www.foodandwine.com/recipes/rhubarb-syrup-cocktails-2006 (may not work)