Rhubarb Rose Simple Syrup
- 2 cups rhubarb, chopped (About 3 stalks)
- 1 cup sugar
- 1 cup water
- ¼ cup dried rose petals
- Add rhubarb, sugar, rose petals, and water to a small saucepan. Bring to a boil. Reduce heat to medium low, cover, and simmer for 15 minutes.
- Remove from heat. Allow to cool for at least 30 minutes. Strain through cheesecloth or a fine mesh strainer. Store in a sealed glass jar in the refrigerator up to a week.
Mix this delicious spring syrup into your favorite cocktail, soda, or sparkling water, or use it to top ice cream, yogurt, and pancakes.
Bake the leftover pulp into muffins or quickbread, blend it into a smoothie, or freeze it into ice cube trays and add it to a cool drink on a hot day.