Rhubarb is one of Manitoba’s most prolific perennials, a season that stretches from spring to fall yields multiple harvests. This versatile simple syrup delivers warm spice and hits tart, sweet notes to enhance desserts and cocktails.
4 cups chopped rhubarb
1 cup sugar
2 cups water
1 cinnamon stick
2 star anise
1 tsp fresh ground nutmeg
vanilla ice cream
1. In a saucepan combine rhubarb, sugar, water and spices. Bring to boil.
2. Reduce heat. Stir and simmer for about 15 min until volume is reduced by half.
3. Remove from heat, cool.
4. Strain rhubarb simple syrup, set aside (reserved stewed rhubarb for muffins, yogurt topping etc).
5. To make floats fill glass halfway with rhubarb simple syrup. Add 3 or 4 scoops of ice cream, top with soda water.