Sewing and crafting isn’t all we do at our kitchen tables, right?
We pay bills, fold laundry, teach math……. just kidding that’s not what we’re doing today.
Our tables are central for meal planning and cooking. For eating everything from pbj with a handful of pre-schoolers to indulging in a candlelit gourmet dinner. They are where we spend evenings entertaining friends and laughing and lingering over dessert until long into the night or at least until the kids finish their movie.
We may not always feel motivated to sew or craft or document the mundane sewing we have been doing (which is pretty much all been mending lately). So you can expect that on occasion we’ll throw in other things on this blog…… things like recipes, because we all have to eat right??
We’ll start easy. And summery.
4 cups cut rhubarb
1 1/2 cups sugar
1 1/2 cups water
1/2 lemon, sliced
Throw all of your ingredients in a pot and bring to a boil until the rhubarb is soft. This part is always so much quicker than I think it should be. It will look something like this:
Strain your juicy pulpy mess through a sieve. Make sure to squeeze all the juices out that you can. And you’ll have a nice thick pretty pink syrup. (Save all that leftover pulp and we’ll use it later in the week!)
Th syrup can be stored in the fridge for a
week, or in the freezer for a good long time or you can just mix it up right away, which is what I recommend.
When you are ready to mix it up, add 1 part syrup to 3
parts water and ice. Stir it up and enjoy.