Rosy Rhubarb Syrup At 20food

Last Sunday I made a rosy rhubarb syrup.  Then, I added some brandy and called it a cordial.

I’ve been enjoying the cordial mixed with tonic or seltzer water.  The cooked and strained rhubarb that made the cordial itself is also a treat.  My newest breakfast of choice includes the rhubarb mush eaten along with cheese and crackers.

You can read about my adventure at 20food.

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