Homemade Rhubarb Black Pepper simple Syrup
Prepare simple syrup by combining one cup chopped rhubarb, one teaspoon roughly cracked black peppercorns, one cup sugar and 1 1/2 cups water in a small sauce pan. Bring to a simmer and allow to cook for 5-10 minutes until rhubarb has softened and syrup has just begun to thicken. Strain through a fine sieve, pressing as much juice as possible from the pulp. Cover and allow to cool before using. Can be stored for several weeks in the refrigerator. Makes enough for 4-5 drinks.