Summer Scotch

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Discussion (3)

  • Wayne posted 4 years ago

    Blasphemy!

  • editor posted 5 years ago

    Since the rhubarb contains a lot of water, which gets released as it cooks and breaks down, you don't need to add any additional liquid to the syrup.

  • Dan Eckman posted 5 years ago

    Am I mistaken in thinking that there should be some measure of water in the recipe for the syrup? I can't picture there being enough liquid in the raw ingredients to bring the mixture to a boil.


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