Prep Time: 10 mins Total Time: 20 mins Serves: yields 1 cup
Ingredients: Resource from kitch.com
4 cups chopped rhubarb
1 cup sugar
1 cup water
Preparation:
Combine the rhubarb, sugar, and water in a heavy-bottomed saucepan and bring to a boil. Lower the heat to a simmer and cook gently, stirring occasionally, until the fruit is soft, and the liquid has thickened slightly, about 20 minutes.
Set a fine-mesh strainer (or a coarse strainer lined with cheesecloth) over a large bowl. Pour the rhubarb through the strainer until most of the liquid is in the bowl. Press the solids a little with the back of a spoon to extract more syrup.
Carefully pour the syrup into a clean bottle. Cover or cork the bottle and refrigerate. It should keep for quite some time in the fridge.
The leftover rhubarb solids also make a nice rough jam, so if you want you can put them in a clean jar and keep them in your refrigerator for a week or so. It's great on toast!
RHUBARB SYRUP VARIATIONS
Add an inch of sliced fresh ginger or a few large pieces of orange peel to the rhubarb at the start of the cooking time.
Toward the end of the simmering time, add a small handful of rough chopped basil, or several sprigs of thyme.
Stir a few teaspoons of rose water or orange flower water into the finished syrup.
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