|Serves||6 to 8|
|Prep Time||5 minutes|
|Cook Time||15 minutes|
Recently my greed at the farmers’ market prompted me to buy more rhubarb than I had time to fashion into tarts or pie. Instead I turned the stalks into syrup, which I then made into cocktails and sodas.
|1½||cups rhubarb, roughly chopped|
This content is from the Culinate Kitchen collection.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything