Rhubarb Syrup

Directions

1. 1
   ["Wash the rhubarb in cold water, trim the ends, and cut into 1/2 inch pieces.", "(There's no need to peel them or worry about the fibers, as these simply meltdown.", ").", "Place the fruit in a 6 to 8 quart pot and add cold water to cover.", "Bring to a boil, immediately reduce the heat to a low simmer, and cover, stirring occasionally.", "When all the chunks have broken down into a uniform soup, about 20 minutes or so, remove it from the heat.", "Uncover", "and allow to cool.", "As soon as it is cool enough to handle, ladle into a fine mesh strainer over a spouted collecting bowl.", "(You may have to do this in batches.)", "The pulp will become a mass, so stirring it in the strainer with a wooden spoon will allow it to drain better.", "Once it's drained, put the pulp and the syrup into separate containers and refrigerate immediately.", "Makes 2 plus liters of syrup and 2 lb of pulp.", "Will keep for a week refrigerated or you can process it for longer storage.", "Process jars in a boiling water bath for 10 minutes.", "Adjust time according to your altitude.", "You need 1/4\" headspace.""]"