Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, rhubarb syrup. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Rhubarb Syrup is one of the most well liked of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Rhubarb Syrup is something which I’ve loved my whole life. They’re fine and they look fantastic.
This rhubarb simple syrup is great when mixed into cocktails, but it can also lend a unique flavor to sparkling water or juice. When reduced to a thicker syrup (directions are given below) it can be served over pancakes, waffles or even on top of oatmeal as a seasonal spring alternative to maple syrup. It's rhubarb season and no doubt everyone is making pie!
To begin with this recipe, we have to prepare a few ingredients. You can have rhubarb syrup using 5 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Rhubarb Syrup:
- Get 600 g Rhubarb
- Get 300 g Sugar
- Prepare 1/2 tsp Vanilla Extract
- Take 1 tsp Lemon juice
- Get 200 ml Water
Rhubarb cooks down so quickly, this project takes less than an hour and the payoff is astonishing It also has a pleasing economy: you get a lovely syrup to make drinks with, alcoholic and nonalcoholic, while the fibrous pulp that you strain off may in fact be the best part, spooned atop yogurt with fresh strawberries, or as a silky, tart ice-cream topping This could be made as a simple syrup. Combine sugar, water, vanilla pod and seeds, and rhubarb in a medium saucepan and bring to a boil, stirring to dissolve sugar. Making a simple syrup is very easy, it is just water and sugar. To make a Rhubarb Syrup it is just as easy as all you add in is rhubarb.
Steps to make Rhubarb Syrup:
- Add the chopped rhubarb, sugar and water to a pot. Give a stir to coat the rhubarb in sugar and then put on a medium heat.
- Keep the lid half on the pot so some steam can escape. Once it starts to simmer, take off the lid completely. Stir occasionally and let it simmer for a further 15 mins.
- Take off the heat and sieve the rhubarb mix into a bowl or jug to remove the pulp from the liquid. Add the vanilla extract and lemon juice and then put the syrup back on the heat for 2 minutes or so, depending how thick you want it. If you don't like vanilla or want a more lemony zing then you can just leave the extract out.
- Transfer to a clean glass bottle using a funnel to stop any spillage. Let the syrup cool to room temperature before storing in the fridge where it will keep for about a month.
- TIP: The leftover rhubarb pulp is great a little compote and can also be used for making puddings or jams.
If you have a big garden of rhubarb as we do, you will want to come up with delicious recipes to use this wonderful vegetable that many consider fruit as it is almost always combined with sugar because of its very tart nature. I am fine with micro bits of rhubarb in my syrup but if you would like there to be less, strain it a second time through a few layers of cheesecloth. I poured my rhubarb syrup into a glass jar and store it in the refrigerator. To make this rhubarb syrup, combine water, sugar and chopped rhubarb and let the mixture simmer until the rhubarb is falling apart. The syrup is tart and sweet and such a pretty color too.
So that’s going to wrap this up with this special food rhubarb syrup recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
