1. Combine rhubarb and 1 cup water in a small non-reactive saucepan. 2. Bring to a boil over high heat. 3. Reduce heat to low, cover, and simmer 20 minutes. 4. When rhubarb is soft, strain and discard solids. 5. Measure the juice and add enough water to make 2 cups. 6. Return to pan. 7. Add sugar. 8. Bring to a boil over medium heat, stirring until sugar dissolves. 9. Increase heat to high and boil briskly, uncovered and undisturbed, for 5 minutes, or until syrup reaches 220°F on a candy thermometer. 10. Cool to room temperature. 11. To serve, pour 1/2 cup syrup into a tumbler. 12. Stir in 1/2 cup cold water. 13. Fill tumbler with crushed or shaved ice. ---------------------------------------------------------------------------
Nutrition
Ingredients
