Rhubarb Rosewater Syrup

Ingredients

• 4 large / 500 g / 1 pound rhubarb stalks, chopped
• 2 cups / 400 g granulated sugar
• 2 cups / 475 ml water
• 2-3 tablespoons freshly squeezed lime juice, or to taste
• scant 2 teaspoons rosewater, or to taste
• rose petals, optional

Directions

1. Combine the rhubarb and sugar in a medium, thick-bottomed saucepan. Stir well, and leave for 45 minutes or so (unheated), stirring now and then.
2. Add the water and bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Continue to simmer for another 15-20 minutes, until the rhubarb starts to break down. Carefully strain into a bowl through a cheesecloth-lined strainer. Transfer to a clean saucepan, stir in the lime juice, and bring to a simmer. Let simmer over medium heat for another 15 minutes or until the syrup has reduced quite a bit and thickened. Remove from heat and allow to cool completely.
3. Stir in the rosewater a bit at a time, until it is to your liking. Rose water can be quite an assertive flavor, so be judicious to start. It keeps, refrigerated, for a week or so.
4. Serve over yogurt, in soda water, or drizzled over waffles.