Rhubarb Syrup

(Tmagazine) Rhubarb grew like weeds in Wisconsin, where I grew up. As young hellions we would pick it, tear off the elephant-ear leaves (which are mildly poisonous) and dip the stalks in sugar to eat. That fibrous green tang remains one of my Proustian tastes of summer. Nowadays I have to buy my rhubarb at the greengrocer, but even at three bucks a pound I consider it a grand find and pounce while I can. I wish I could preserve the taste for the rest of the year, but I’m not a jam maker. So recently I decided to try my hand at making a drinking syrup with it. Continued