Mystery syrup - country cooking

1 1/4 cup

Ingredients

Quantity Ingredient
4 cups Cut-up fresh rhubarb (3/4-inch pieces)
2 cups Sugar

Directions

Sally often uses 2 T of finely chopped sweet cicely to replace 1 C of the sugar in making this syrup. 1. In medium-size bowl, combine rhubarb and sugar. Cover and let stand at room temperature 4 hours, stirring occasionally, until most of sugar dissolves. Refrigerate rhubarb overnight. Into a 2-quart saucepan, strain syrup from rhubarb. (Set aside rhubarb and reserve for another use. To cook, see Note.) 2. Stir any undissolved sugar that remains in bowl after straining rhubarb) into the rhubarb syrup and heat to boiling. Boil 3 minutes or until the syrup "sizzles and hisses" as you stir it.

Note: Place the set-aside rhubarb in microwave-safe bowl. Cover and microwave on bigh (100 per-cent) for 4 minutes or until tender. Serve cooked fruit warm or chilled and topped witb ice cream or yogurt.

Makes 1⅓ C.

Country Cooking/Summer/94 Scanned & fixed by Di and Gary

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