Fresh rhubarb is not just for pies—simmer the stalks with spices, sugar, and water to make this sweetly tart summer refresher. Add chilled plain or sparkling water and serve over ice.
Serves: 32Hands-on: 45 minutesTotal: 1 hourDifficulty: Easy
- 4 lbs. fresh rhubarb stalks
- 2 quarts water
- 5 cloves
- 1 cinnamon stick
- ½ vanilla bean, split
- 1 cup sugar
- Clean and cut the rhubarb into 1" pieces. Combine in a large nonreactive pot with the water, cloves, cinnamon stick, and vanilla bean; bring to a boil, then reduce to a steady simmer. Cook until the rhubarb becomes mushy, about 15 minutes. Remove from heat and cool slightly.
- Strain the mixture and return the juice to the pot; add the sugar and simmer for an additional 5 minutes, stirring steadily, until sugar dissolves.
- Remove from heat and transfer concentrate to sterilized bottles.