Martha makes this versatile simple syrup for use in Prosecco or over ice cream.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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