Rhubarb Simple Syrup
Martha makes this versatile simple syrup for use in Prosecco or over ice cream.
- Total Time:
- Yield: Makes 2 1/4 cups
Photography: Keith Leighton / Alamy Stock Pho
Source: Martha Stewart Living, May 2016
- 1 cup sugar
- 1/2 vanilla bean, pod split and seeds scraped
- 6 ounces rhubarb, finely chopped (about 1 1/4 cups)
Combine sugar, 1 cup water, vanilla pod and seeds, and rhubarb in a medium saucepan; bring to a boil, stirring until sugar is dissolved. Simmer until rhubarb is tender, about 3 minutes. Let cool completely. Syrup (with vanilla pod) can be stored in refrigerator up to 1 week. Remove pod before serving.