- 6 cups chopped rhubarb stalks (2 pounds)
- 1 1/2 cups sugar
- 1 cup water
- In a medium or large saucepan, combine the rhubarb, sugar and water and bring to a boil. Simmer for 15 minutes, stirring occasionally. Strain the syrup and refrigerate in an airtight container for up to 1 week.
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