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Rhubarb Syrup: Week 4 June 2019


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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