Rhubarb is a weird thing, I mean just look at it. It looks red but really it is green, the flavor is a bit sour yet it is mainly used for desserts like compottes and cakes. I have a thing for weird, I love rhubarb and made a syrup (dissolving the essential flavor in sugar water…oh yeah!) from it. Later I will share with you the best ever rhubarb cake recipe of all times. But let’s not get ahead of our selves. Essence first!
- 500g fresh rhubarb (use only the red part of the stem for a pink syrup, use all for a more orange syrup)
- 450ml water
- juice of one lemon
- 700g sugar
- cheese cloth or cloth diaper (should I add that the diaper should be unused 😉 ?)
- clean bottles with a screw top (pour boiling water in them and dunk out again) -> I had 3 bottles of ca. 250ml
1. In a pot bring the water, lemon juice and cut up rhubarb to a boil, then simmer for 30 minutes.
2. Strain the mixture into a large pitcher using the cheese cloth or cloth diaper to line your funnel with.
3. Return the liquid to the pot, add the sugar and bring to a boil, simmer for about 10 minutes.
4. Fill into prepared bottles using the funnel again and screw tops on tightly.
5. Let cool completely then store in a cool and dry place. Store opened bottles in the fridge.
You you can use the syrup with sparkling water or mix it with prosecco (my preferred option 😉 ) Two table spoons for a regular sized glass should do. If the bottles were really clean, the top is on tightly and you store it in a dark cool place like your basement, the syrup should keep up to a year. Cheers my dears, pass the bubbly!
and here is to the weekend!