3ounces (85 g)fresh ginger root,peeled and chopped
Place water and sugar in a large pot and stir together. Add rhubarb and ginger and bring to a simmer, covered. Cook for about 20 to 25 minutes, stirring once or twice, or until rhubarb is completely soft.
Cool slightly, then strain through a fine wire-meshed strainer. Rhubarb Ginger Syrup will last in the fridge up to 2 weeks in an airtight container.
Staying hydrated is important and sometimes it can be confusing as what to drink while following the low FODMAP diet. This Rhubarb Ginger Syrup is a perfect example of how you can keep it interesting, while still adhering to the diet. Take the time to make this syrup and you will feel like you are treating yourself to something special.
Rhubarb Ginger Syrup
Amount Per Serving
Calories 182Calories from Fat 9
% Daily Value*
Saturated Fat 1g5%
Vitamin C 0.2mg0%
* Percent Daily Values are based on a 2000 calorie diet.