- Prep: 15 mins
- Cook: 30-35 mins
- Yield: 2 cups
- 4 cups chopped rhubarb
- 2 cups granulated sugar
- 2 cups water
- 1 lemon, juiced
In a saucepan, combine the chopped rhubarb, granulated sugar, and water. Bring the mixture to a boil over high heat, stirring occasionally to dissolve the sugar.
Reduce the heat to medium-low and let the mixture simmer for 20-25 minutes, or until the rhubarb is soft and the liquid has thickened.
Remove the saucepan from the heat and let the mixture cool for a few minutes.
Strain the syrup through a fine-mesh sieve into a clean container. Use a spoon to press down on the rhubarb solids to extract as much liquid as possible.
Stir in the lemon juice to taste.
Store the Ruby Syrup in an airtight container in the refrigerator for up to two weeks.