Not for the rhubarb-faint-of-heart. This syrup is sweet but still has that delightful tang of rhubarb. If you don’t like the pinkish green stalks, you won’t like this syrup.
Is there any way to keep the red from leaking out of the rhubarb? Mine always turns the most terrible shade of green. I love green. But not cooked rhubarb green. Gross.
Adapted from here
3 cups chopped rhubarb
1 cup maple syrup
1/4 cup water
1/2 t vanilla
Simmer the rhubarb, maple syrup, and water in a saucepan until thick, about 45 minutes. Remove from the heat, stir in the vanilla, and chill, if desired, before serving on waffles, pancakes, or ice cream.
Yield: about 2 cups