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Rhubarb and Mint Syrup

Kate Schat
When two plants ripen at the same time, early in spring, its a winning combination to enjoy them together!
5 from 2 votes
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Drinks
Cuisine American
Servings 48 servings
Calories 18 kcal

Ingredients
  

  • 4 cups roughly chopped rhubarb fresh or frozen
  • 1 cup sugar
  • 1 cup water
  • 3-4 sprigs fresh mint, approx 6 inches long each

Instructions
 

  • Mix rhubarb, sugar and water in a pot on medium heat.
  • Simmer until rhubarb "falls apart", about 15 minutes.
  • Take off heat, push fresh mint down into the sauce, let cool until you can handle, about 30 minutes.
  • Strain the syrup using a sieve or thin tea towel.
  • Store in fridge.

Video

Nutrition

Serving: 1tablespoonCalories: 18kcalCarbohydrates: 5gProtein: 0.1gFat: 0.03gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.004gSodium: 1mgPotassium: 30mgFiber: 0.2gSugar: 4gVitamin A: 13IUVitamin C: 1mgCalcium: 9mgIron: 0.03mg
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