This easy, no-waste rhubarb recipe yields two great products. The first is a rhubarb syrup that’s sweet and slightly tart, and perfect for mixing into cocktails and mocktails. The second is a delicious rhubarb compote that’s wonderful on toast, yogurt, and vanilla ice cream. Because the whole thing cooks on the stovetop for about an hour, the syrup gets the vibrant pink color of the rhubarb, leaving the compote looking a little bland. But don’t worry; it still tastes great.

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