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Export 3 ingredients for grocery delivery
Step 1
Coarsely chop rhubarb.
Step 2
Add all ingredients to a pot and simmer over medium- low for 15-20 minutes.
Step 3
Cool before straining.
Step 4
Store in the fridge for up to 2 weeks.
Step 5
Chop rhubarb into 6 inch sections, or small enough to fit in your pot
Step 6
Add water, honey, and cinnamon stick to the Instant Pot, then place trivet on top.
Step 7
Stack the rhubarb sticks on the trivet.
Step 8
Close lid, turn vent to sealing, and use manual button to set to high pressure, 5 minutes, natural release.
Step 9
Once the Instant Pot is done venting, open the lid and allow the syrup to cool a bit before straining.
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