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(post, Julie Chahboune)
I've been wondering what to do with my leftover rhubarb. I used half to make a delicious strawberry rhubarb freezer jam from the Urban Farm magazine recipe. The other half went towards a rhubarb syrup recipe I found at the Food in Jars blog. It's a lovely bright pink color but is very mild tasting. Perhaps I should have a reduced it a bit more. It would make a lovely hostess gift if I were feeling more generous. As I'm NOT such a generous person, I'll be finishing it off with some club soda and lime today.