Rhubarb Parsley Syrup, from Marisa McClellan's Naturally Sweet Food In Jars

We are thrilled to welcome Marisa McClellan back to the market this weekend! Marisa is one of our favorite cookbook authors, and an expert on home canning and preserving. Her recipes are unique and thoughtful, and are a great way to preserve fresh and seasonal produce. Marisa will be at the market on Saturday, April 16th, demoing a few of her recipes and selling copies of her new book, Naturally Sweet Food in Jars. As a preview, we thought we'd include a recipe from her new book. This Rhubarb and Parsley syrup is wonderful treat for spring, and we plan on mixing up a few fresh cocktails with it! Rhubarb Parsley Syrup "This is one of my favorite springtime syrups. It adds color and flavor to a glass of sparkling water and a drizzle does amazing things to a dish of fruit salad. The parsley helps bring out the rhubarb’s green, woody flavors, but if it’s not your thing, you can always leave it out." Makes 4 (half-pints/250 ml) jars 11/2/ pounds/680 g rhubarb stalks, roughly chopped 3 cups/710 ml filtered water 1/2 cup packed parsley leaves and stems 11/2 cups/510 g honey 2 tablespoons bottled lemon juice Prepare a boiling water bath and 4 half-pint/250 ml jars. Combine chopped rhubarb, parsley, and filtered water in a medium pot. Bring to a boil and let simmer for 15 minutes until the parsley has wilted and the rhubarb is soft enough to be easily mashed with a wooden spoon. Place a fine mesh sieve over a large bowl and strain the rhubarb and its juice through the sieve. Let it drip undisturbed. Do your best to resist the urge to press the pulp to help it release its liquid as this will result in cloudy syrup. Return the strained juice to the pan. Add the honey and lemon juice and bring to a boil. Skim any foam that appears on the top. Pour the hot syrup into the prepared jars, leaving a 1/2 inch of headspace. Wipe the rims, apply the lids and rings, and process in a hot water bath for 10 minutes.