Makes one medium jar of syrup
-4 lg. (~1 lb.) rhubarb stalks, chopped
-2 c. granulated sugar
-2 c. water
-2-3 T. freshly squeezed lime juice, or to taste
-scant 2 t. rosewater, or to taste
-rose petals, optional
Combine the rhubarb and sugar in a medium, thick bottomed saucepan. Stir well, and leave for 45 minutes or so (unheated), stirring now and then.
Add the water and bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Continue to simmer for another 15-20 minutes, until the rhubarb starts to break down.
Carefully strain into a bowl through a cheesecloth-lined strainer. Transfer to a clean saucepan, stir in the lime juice, and bring to a simmer. Let simmer over medium heat for another 15 minutes or until the syrup has reduced quite a bit and thickened. Remove from heat and allow to cool completely.
Stir in the rosewater a bit at a time, until it is to your liking. Rose water can be quite an assertive flavor, so be judicious to start. It keeps, refrigerated, for a week or so.
Serve over yogurt, in soda water, or drizzled over waffles.
From 101cookbooks.com, 5/12