April 22, 2014
As promised more rhubarb recipes. My favorite is my mums rhubarb compote. But since I started my obsession with making syrups out of literally everything I had to try a rhubarb syrup. I was surprised by the taste. But not a bad surprise at all.
_ heat sugar and water in a saucepan
_ add lemon juice
_ skin rhubarb – cut into small pieces
_ add rhubarb to the saucepan
_ cook until rhubarb is soft
_ strain into sterile bottles
[a fine meshed sieve should do the trick – if you want it clear use a coffee filter or a cheese cloth]
You can store the syrup in the fridge for up to a month.