Rhubarb Syrup

• 2 cups diced rhubarb
• 10 ounces water
• 3/4 cup sugar
• 1 scant teaspoon grated fresh ginger
• Pinch of Chinese five-spice powder

1. In a medium saucepan, bring the rhubarb, water and sugar to a boil.
2. Cover and simmer over low heat until the rhubarb breaks down, about 25 minutes.
3. Remove from the heat.
4. Stir in the ginger and Chinese five-spice powder and let cool.
5. Strain into an airtight container, pressing on the solids.
6. Refrigerate for up to 1 week.

rhubarb, water, sugar, ginger, of chinese

Taken from www.foodandwine.com/recipes/rhubarb-syrup-cocktails-2008 (may not work)