Rhubarb Simple Syrup

makes about one cup syrup and 1/2 cup jam

2 cups chopped rhubarb

1/2 cup sugar

1/2 cup water

1/4 teaspoon vanilla extract

1. Add the chopped rhubarb, sugar, and water to a medium sauce pot. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, stirring occasionally.

2. Set a fine-mesh strainer over a medium bowl. Pour the rhubarb mixture through the strainer. Use a wooden spoon to lightly press the solids to extract additional liquid into the bowl.

3. Reserve the solids, place in a bowl, and stir to make a simple jam.

4. Stir the vanilla extract into the rhubarb syrup. Then pour the syrup into a bottle with a lid. (I like to pour the syrup first into a measuring cup with a spout to avoid spillage, particularly since I tend to use bottles with narrow openings.)

5. Chill in the fridge. The refrigerated simple syrup should keep for several weeks.