Step 1

Cut the rhubarb stalks into smaller pieces. Roughly about 1 inch pieces.

Step 2

Place the rhubarb pieces in a blender, along with the water.

Step 3

Blend until the rhubarb is very finely processed and you have a very watery blend.

Step 4

Pass this mixture through a nut milk bag or cheesecloth. Squeeze the pulp to get as much of the juice out as possible. This should be very easy as the rhubarb is very fibrous and easy to squeeze.

Step 5

You should get about 320 - 360 mL of rhubarb juice.

Step 6

If using, roughly crack the peppercorns in a small spice grinder or mortar and pestle. You do not want the peppercorns to be too finely ground, just larger pieces. See recipe notes.

Step 7

Place the rhubarb juice, sugar, and peppercorns (if using), in a medium saucepan. Heat over medium heat, while stirring, to dissolve the sugar.

Step 8

Bring the syrup to a boil, and then lower the heat to gently simmer the syrup. Simmer the syrup for 20 - 30 minutes. The final volume of the syrup should be between 1 ¾ cup (without the black pepper) or about 2 cups (with the peppercorns).

Step 9

When the syrup has simmered and thickened, remove the syrup from the heat.

Step 10

Let the syrup cool down to room temperature and transfer to a glass bottle or jar with an air-tight lid.

Step 11

If you used peppercorns, let them sit in the syrup as it cools down to allow the flavor to infuse. You can also let the peppercorns infuse overnight for added flavor.

Step 12

Strain the syrup to remove the peppercorns, and then store the syrup in the glass bottle or jar with an air-tight lid.

Step 13

OPTIONAL - Finely ground the pink peppercorns, and add as little or as much as you like to the strained syrup for an extra kick in your drinks.