This easy, no-waste rhubarb recipe yields two great products. The first is a rhubarb syrup that’s sweet and slightly tart, and perfect for mixing into cocktails and mocktails. The second is a delicious rhubarb compote that’s wonderful on toast, yogurt, and vanilla ice cream. Because the whole thing cooks on the stovetop for about an hour, the syrup gets the vibrant pink color of the rhubarb, leaving the compote looking a little bland. But don’t worry; it still tastes great. —Emily Farris
3 cups syrup, 2 – 2.5 cups compote
(about 2 pounds) rhubarb, cut into 1/2-inch pieces
Add the rhubarb, sugar, and water to a medium-sized pot over medium-high heat, stirring occasionally.
Once it reaches a boil, reduce the heat to low, and add the vinegar, cinnamon, and cardamom. Stir, then let the mixture simmer for at least 45 minutes, or up to an hour. (The longer it simmers, the more syrupy it will become.)
Using a fine mesh strainer, strain the syrup into a bowl or large measuring cup, reserving the mash. Strain the mash one or two more times until it reaches the consistency of a compote. (The more you strain, the more syrup you’ll get.)
Let both products cool to room temperature, then store them in covered Mason jars in the fridge. Covered and refrigerated, the compote should keep at least a week, and the syrup three weeks.