Ingredients
6 cups (about 2 pounds) rhubarb, cut into 1/2-inch pieces
2 cups sugar
2 cups water
2 tablespoons apple cider vinegar
1 pinch cinnamon
1 pinch cardamom
Method
Sources
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Real ginger syrup — craft Moscow mule, Penicillin, ginger drinks
Real pomegranate grenadine — Shirley Temple, tequila sunrise, Jack Rose
Hibiscus flower syrup — cocktails, lemonade, sodas, pancakes
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Add the rhubarb, sugar, and water to a medium-sized pot over medium-high heat, stirring occasionally. Once it reaches a boil, reduce the heat to low, and add the vinegar, cinnamon, and cardamom. Stir, then let the mixture simmer for at least 45 minutes, or up to an hour. (The longer it simmers, the more syrupy it will become.) Using a fine mesh strainer, strain the syrup into a bowl or large measuring cup, reserving the mash. Strain the mash one or two more times until it reaches the consistency of a compote. (The more you strain, the more syrup you'll get.) Let both products cool to room temperature, then store them in covered Mason jars in the fridge. Covered and refrigerated, the compote should keep at least a week, and the syrup three weeks.