Rhubarb Rosewater Syrup

Ingredients

4 large / 500 g / 1 pound rhubarb stalks, chopped
2 cups / 400 g granulated sugar
2 cups / 475 ml water
2-3 tablespoons freshly squeezed lime juice, or to taste
scant 2 teaspoons rosewater, or to taste
rose petals, optional

Method

Combine the rhubarb and sugar in a medium, thick-bottomed saucepan. Stir well, and leave for 45 minutes or so (unheated), stirring now and then.

Add the water and bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Continue to simmer for another 15-20 minutes, until the rhubarb starts to break down. Carefully strain into a bowl through a cheesecloth-lined strainer. Transfer to a clean saucepan, stir in the lime juice, and bring to a simmer. Let simmer over medium heat for another 15 minutes or until the syrup has reduced quite a bit and thickened. Remove from heat and allow to cool completely.

Stir in the rosewater a bit at a time, until it is to your liking. Rose water can be quite an assertive flavor, so be judicious to start. It keeps, refrigerated, for a week or so.

Serve over yogurt, in soda water, or drizzled over waffles.

Makes one medium jar of syrup.

Prep time: 45 min - Cook time: 30 min