TheKitchn.com

While many people make pie, there are many other things you can create with rhubarb: relishes, chutneys, compotes, sauces - both sweet and savory - ice cream and sorbets. The list is endless, but one of my favorite things to make when rhubarb is plentiful is this lovely, pink-hued syrup.

Rhubarb Syrup

Makes about 8 ounces

4 cups chopped rhubarb

1 cup sugar

1 cup water

Combine the rhubarb, sugar and water in a heavy-bottomed saucepan and bring to a boil. Lower the heat to a simmer and cook gently, stirring occasionally, until the fruit is soft and the liquid has thickened slightly, about 20 minutes.

Set a fine-mesh strainer (or a coarse strainer lined with cheesecloth) over a large bowl. Pour the rhubarb through the strainer until most of the liquid is in the bowl. Press the solids a little with the back of a spoon to extract more syrup.

Carefully pour the syrup into a clean bottle. Cover or cork the bottle and refrigerate. It should keep for quite some time in the fridge.

The leftover rhubarb solids also make a nice rough jam, so if you want you can put them in a clean jar and keep them in your refrigerator for a week or so.

Rhubarb syrup variations

1. Add a few coins of ginger or a few large pieces of orange peel to the rhubarb at the start of the cooking time.

2. Toward the end of the simmering time, add a small handful of rough chopped basil, or several sprigs of thyme.

3. Stir a few teaspoons of rose water or orange flower water into the finished syrup.

(Dana Velden is a writer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)