Vanilla Rhubarb Syrup

Vanilla Rhubarb Syrup

My favorite Potterhead and her parents had the opportunity to travel to London with Girl Scouts.  They have been sending me pictures of all of the great food that they are eating.  One picture they sent me was of a vanilla rhubarb soda.  I just happen to have way more rhubarb than I know what to do with so I decided to make a syrup for Italian sodas, and it did not disappoint. 

Ingredients:

4 cups rhubarb, chopped

4 cups water

2 cups sweetener (sugar, honey, maple syrup or sugar free sweetener)

2 teaspoons vanilla extract

Instructions:

Bring water and rhubarb to a simmer and continue to simmer for 30 minutes.  Strain the rhubarb and water through a fine mesh sieve, pressing the rhubarb to release all of the liquid.  You should have about 2 cups of pink liquid with no rhubarb pieces.  Return the liquid to the pan and add the sweetener.  You may use whichever sweetener you prefer.  Return the liquid to a simmer, stirring to dissolve the sweetener.  Remove for the heat and add the vanilla extract.  Cool and transfer to an airtight bottle.  Refrigerate and use within a week or so.

To make an Italian soda layer ice, syrup, and seltzer in a glass (to taste).  Add a splash of cream and a dollop of whipped cream to the top.  Stir before drinking.

This syrup can be used any place you would use a pancake syrup or to flavor drinks such as homemade sodas or mixed beverages.