My garden is really growing right now, as are the weeds. I am leaving for a 10 day vacation and trying to get the gardens ready for my absence (read "have them be not too overwhelming when I return"), so I have been slaving away. I think things are okay...as long as its rains. Getting a house/dog/chicken sitter who is also willing to water a couple acres of gardens is difficult.

But, before I leave I would like to honor a special request from my dear friend Anne Hallward. She asked for my recipe for rhubarb syrup. It is one of those things that perks up a glass of club soda, lemonade, prosecco or helps to make a yummy rhubarb ginger martini....also good on ice cream, believe it or not.

Rhubarb Syrup 
Prep time: 15 minutes
Total Time: 30 minutes
Yield: Makes 2 1/4 cups

Ingredients
1 cup sugar
1 cup water
1/2 vanilla bean, pod split and scraped
6 ounces rhubarb, finely chopped (about 1 1/4 cups)

Directions
Combine sugar, water, vanilla pod and seeds, and rhubarb in a medium saucepan and bring to a boil, stirring to dissolve sugar. Simmer until rhubarb is tender, about 3 minutes. Let cool completely. Remove vanilla pod before serving, if desired.

This will last all winter in your refrigerator.
Enjoy!