|1 pounds||Rhubarb, fresh; trimmed,|
|;washed and cut into 1 inch|
|2½ cup||Water; up to 2 « cups|
Combine the rhubarb and 1 cup of the water in a 2 to 3 quart enameled or stainless steel saucepan. Bring to a boil over high heat, reduce the heat to low, cover and simmer for 20 minutes. When the rhubarb is soft, pour the entire contents of the pan into a fine sieve set over a deep bowl and, with the back of a spoon, press out all the juice before discarding the pulp.
Measure the juice, add enough water to make 2 cups and return it to the pan. Add the sugar and bring to a boil over moderate heat, stirring until the sugar dissolves. Increase the heat to high and boil briskly, uncovered and undisturbed for 5 minutes, or until the syrup reaches a temperature of 220 degrees (F) on a candy thermometer. cool the syrup to room temperature.
For each serving pour « cup of the syrup into a tumbler. Stir in « cup of cold water, then fill the glass with crushed or shaved ice.
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Source: Time Life Series: Middle Eastern Cooking, "circa 69" MMed by: earl.cravens@...
Submitted By EARL CRAVENS On 04-28-95
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