This syrup, used in Rhubarb Fizz, is also delicious in lemonade or straight Prosecco, folded into whipped cream, or over ice cream.
- Total Time:
- Yield: Makes 2 1/4 cups
Source: Martha Stewart Living, May 2013
- 1 cup sugar
- 1 cup water
- 1/2 vanilla bean, pod split and scraped
- 6 ounces rhubarb, finely chopped (about 1 1/4 cups)
Combine sugar, water, vanilla pod and seeds, and rhubarb in a medium saucepan and bring to a boil, stirring to dissolve sugar. Simmer until rhubarb is tender, about 3 minutes. Let cool completely. Remove vanilla pod before serving, if desired.