Rhubarb Syrup

Use this syrup when making the Rhuby Daiquiri.

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  • Servings: Makes about 12 ounces

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Ingredients

  • 2 cups diced rhubarb
  • 10 ounces water
  • 3/4 cup sugar
  • 1 scant teaspoon grated fresh ginger
  • Pinch of Chinese five-spice powder

How to make this recipe

  1. In a medium saucepan, bring the rhubarb, water and sugar to a boil. Cover and simmer over low heat until the rhubarb breaks down, about 25 minutes. Remove from the heat. Stir in the ginger and Chinese five-spice powder and let cool. Strain into an airtight container, pressing on the solids. Refrigerate for up to 1 week.

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