Recipe Syrup for canned rhubarb

Personally, I don't like syrup that's too sweet, it takes up all the space and hides the taste of the rhubarb, which is both bitter and fresh.

So, I make a thin syrup, rather than a thick one.

INGRÉDIENTS

• 1 cup of a sweetening agent (I always use maple syrup or sugar, but brown sugar or white sugar also works. Avoid molasses, which will give a dark syrup and whose taste risks overpowering the rhubarb. If you choose honey, you should reduce the quantity by at least a third. So, ¾ cup.
• 5 cups of water.

PRÉPARATION

1. Cut the rhubarb into pieces and pack them tightly into a previously boiled jar.
2. Add a slice of lemon, orange, or vanilla pod.
3. Pour the syrup over the rhubarb pieces.
4. Close with a new, clean, previously boiled lid.
5. Bring the jars to a boil in a saucepan that covers them completely. There should be water over the lids.
6. When boiling, reduce the heat, but make sure the water is always boiling for 20 minutes.
7. After 20 minutes, remove the jars from the pan and let them cool.
8. If you haven't packed the rhubarb down enough, don't be surprised if some pieces of rhubarb rise to the top of the jar. This is normal.