Rhubarb Syrup with Ginger and Vanilla

This Rhubarb Syrup is a delightful balance of tartness and sweetness, enhanced with a hint of warming ginger and aromatic vanilla. It’s perfect for drizzling over pancakes, mixing into cocktails, or adding to desserts. The syrup is easy to make and meets dietary requirements, offering a unique twist on a traditional favorite.

Ingredients:

• 2 cups fresh rhubarb, chopped
• 1 cup granulated sugar
• 1 cup water
• 1 tablespoon fresh ginger, grated
• 1 teaspoon vanilla extract
• Juice of half a lemon

Instructions:

1. In a medium saucepan, combine the chopped rhubarb, sugar, water, and grated ginger.
2. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar is dissolved.
3. Reduce the heat to low and let it simmer for about 15-20 minutes, or until the rhubarb is soft and breaking apart.
4. Remove from heat and strain the syrup through a fine-mesh sieve into a bowl, pressing the solids to extract as much liquid as possible.
5. Stir in the vanilla extract and lemon juice.
6. Let the syrup cool before transferring it to a clean jar or bottle for storage.