I made some rhubarb syrup. Again. This time I used chopped up lemongrass stalks instead of the ginger and I added a peppermint garnish to it.
Whenever I find rhubarb on the shelves, I almost always buy most of it. Because there is so much to be done with it! I’m still in awe of how the very robust stalks transform to a delicate mush. And the pink? The enticing baby pink of the syrup is hard to pass up. Make it.