This, my friends, is how you want to use the rhubarb you see recently on the market. It's a syrup, of course, but I'd guess it's syrup in contrast to what you've tried. It has gone too far, tenderness from the rhubarb, song of fresh lime juice, a sweetness scene that is anything but shy, and the wildwater finish – rosewater. The resulting syrup is strong and beautiful, and a kiss is just what a bowl of yoghurt or a glass of soda that needs water.
And it could not be simpler to do. Cut some stalks of rhubarb, pour with sugar, then let it sit until everything is settled in a cold, sweet stew. Activate your burner and simmer until the rhubarb breaks and then drain the solids. You are left with a living rose of liquid. When you cook this with a little fresh lime juice you end up with a fragrant, beautiful ornament of syrup. A final surprise of rosewater is the last surprise – the is ne sais quoi factor.
As I mentioned above, I use this syrup in simple sprinklers and as a way to add a little bit to the simple yogurt. I imagine it would be amazing over waffles from maize or pancakes or in place of a chopped honey over some cheeses – it comes to mind good soft goat cheese. It's just one of these simple, homemade things that is nice to have in hand. And you come to think it, it would also be a nice taste of gloss.)
Let me know if you are doing something fun with it, or if you give it your own twist. xo -h