Hey everyone, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, rhubarb syrup. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Rhubarb Syrup is one of the most popular of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Rhubarb Syrup is something which I have loved my entire life. They’re nice and they look wonderful.
Check Out Top Brands On eBay. Bring rhubarb and water to a boil in a saucepan over medium-high heat. 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.
To get started with this recipe, we must first 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:
- Take 600 g Rhubarb
- Make ready 300 g Sugar
- Get 1/2 tsp Vanilla Extract
- Prepare 1 tsp Lemon juice
- Prepare 200 ml Water
To make the rhubarb syrup mix together the water, sugar and rhubarb in a medium pot and place on medium heat until it comes up to a boil. Set aside to cool and then drain the rhubarb through a fine mesh strainer and reserve the syrup. Rhubarb is so vibrant and fun. I just love cooking with it!
Instructions 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.
Rhubarb is so vibrant and fun. I just love cooking with it! CINNAMON is optional, but it adds a little something to this rhubarb syrup. Rhubarb Syrup is not only pretty and pink, it's delicious and you can use it for basically everything! Rhubarb Cocktails, Soda, on your Pancakes, in Cakes, in Smoothies, Margaritas, on Yogurt, in Salads….
So that’s going to wrap this up for this special food rhubarb syrup recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
