Rhubarb syrup


rhubarb syrup simple syrup rabarbsirap delliedelicious

rhubarb syrup simple syrup rabarbsirap delliedelicious

This syrup is slightly tart but still sweet. It’s perfect for drinks but it tastes amazing on ice cream (vanilla)! Rhubarb is now in season so I think is a most have in your fridge this summer. The syrup keeps for up to a month in the fridge so, no excuses! 

130 g sugar
120 ml water
500 g chopped rhubarb

Add sugar and water to a saucepan and cook low heat and stir until the sugar dissolves. Add chopped rhubarb and cover saucepan with a lid. Increase heat to medium high. Cook rhubarb for 5 minutes.
Place a fine sieve over a bowl and pour the saucepans content into the sieve. Use a spoon to gently squeeze the rhubarb so that you get all the juices out. But be careful! You don’t want any pulp in the syrup.
Pour the juice back to the saucepan and cook it on high heat for a few minutes until slightly thickened. Pour the syrup into a clean jar and let it cool. Refrigerate for up to 1 month. Delicious!

Category: Drinks, Uncategorised

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