How to Make Rhubarb Syrup
I love the juice from rhubarb. Not just the taste. But the colour. That delicious warm pink; I could dive straight into it. I like the juice, quite possibly, more than the fruit itself, although it's a close run thing. I have memories of drinking the juice warm when my mum made a crumble to perfectly finish off a Sunday roast lamb. On the Sunday afternoon, in between bouts of cycling round and around the drive, my sister and I would dip the sharp, tangy rhubarb, straight from my dad's allotment, into bowls of sugar. Last year I made rhubarb cordial and it was delicious. It compliments prosecco perfectly. Also lovely with still and fizzy water.
This year I decided to make a syrup. A similar liquid but thicker so that it can be drizzled over pancakes. And can still be added to a glass of prosecco.
From my plant I harvested about 800g of rhubarb. If you have less or more reduce or multiply the recipe accordingly. And whatever you do, do not throw out the stewed rhubarb. Pop it into a baking dish and throw a crumble over the top for pudding.
Recipe for Rhubarb Syrup
Casserole dish with lid, sieve, bowl, a glass jar with lid, crumble dish for stewed rhubarb.
- 175g caster sugar
- 150ml water
- 800g rhubarb, chopped and washed
- In a large, heavy based (preferably) saucepan mix the sugar with the water.
- Heat so the sugar has dissolved and the liquid is clear but don't boil.
- Add the rhubarb to the pan, cover with the lid, and allow to boil and bubble for about five minutes until tender.
- Remove the lid and strain the liquid through a sieve, collecting the liquid in a bowl.
- Pour the liquid into the now empty saucepan and rapidly boil for another five - six minutes.
- Allow to cool then pour into a container. It can be kept in the fridge for a month.
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