A couple of years ago I had to make a recipe using rhubarb. I assumed that I had never had rhubarb before and didn’t really relate to all the hype about it. I was looking for something different than the usual pie or jam. I came across a delicious recipe for Rhubarb Lemonade. For the recipe I had to make a rhubarb syrup. The smell of the syrup was heavenly. As soon as I tasted it, something unexpected happened; I remembered my sweet Maman Fakhri, my maternal grandmother. The only explanation that I have for this is that I must have had Sharbat-eh Rivas as child with my grandmother.

Since now Rhubarb is officially in season, I immediately bought some to make some delicious syrup to be in enjoyed during the hot summer months.

Cut rhubarb into small segments, then add to a food processor. Pulse a few times until the rhubarb is small chopped.

In a sauce pan add rhubarb, sugar, and water. Bring to a boil, then simmer for 20 minutes on low.

Strain the juice and press the pulp against the stainer to extract every bit of juice.

Wash sauce pan, then add the strained juice. Bring to a boil and simmer on medium for 10 minutes longer until the liquid reduces and thickens a bit. Remove foam then pour in a sterilized bottle. Allow to sit for a couple of days before using.

To serve, in a glass add 1/4 cup rhubarb syrup and 3/4 cup water. Mix well then add ice cubes. Enjoy!

