Sunday, December 14, 2014

Rhubarb Syrup

This bright pink rhubarb syrup is great in cocktail, drizzled over ice cream and pound cake or even spooned over crepes. 

Rhubarb syrup is easy to make and it goes down even easier in a cocktail. Best of all, when refrigerated, it preserves the beauty and flavor of rhubarb much longer than the cut stalks could stay fresh.

Ingredients to yield about 2/3 cup or 155ml of syrup (This recipe can be easily doubled.)
2 cups, loosely packed, or 230g chopped rhubarb
1/2 cup or 100g sugar
1/2 cup or 120ml water
Pinch salt

Combine the rhubarb, sugar, water and salt in a pot and bring to a boil.

Lower the heat and simmer for about 20 minutes, stirring occasionally, until the fruit is soft and the liquid has thickened slightly.

Set a fine-meshed strainer or a coarse strainer lined with cheesecloth over a large measuring cup.

Pour the rhubarb into the strainer and allow the syrup to drip down into the bowl.

You can press the solids with a rubber spatula to squeeze more liquid out or just leave it some place cool for an hour or two to make sure it has dripped completely.

Decant your syrup into a clean bottle and store it in the refrigerator.

I fold the leftover rhubarb solids through some whipped cream, adding raspberries for more color and a drizzle of the syrup for a lovely rhubarb raspberry fool. You can also spread it on toast.

The syrup has many uses but my favorite is a rhubarb fool cocktail with a drizzle of cream and orange zest.


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