Ingredients
- 1 pound rhubarb
- ½ cup water
- 6 ounces loaf sugar
- 2-3 drops cochineal
Directions
1
Wash the rhubarb and cut it into three-inch lengths.
2
Boil the water with the sugar for 10 minutes.
3
Add the rhubarb and simmer gently until tender but not broken.
4
Carefully lift out the rhubarb pieces and place them in a glass dish.
5
Boil the syrup for 1-2 minutes, then let it cool.
6
Color the syrup with cochineal and pour it over the rhubarb.