I can’t help being seduced by rhubarb. Every time. Any time.
It’s the colour. A beautiful strip of neon pink coming to brighten up my day, and my kitchen.
But, despite how beautiful it is, I sometimes struggle with the bitterness – which is why I’m so pleased to present to you this lovely, sweet, rhubarb syrup.
This syrup is so multi-talented. Mix it with lemonade or tonic for a picnic when the sun comes out, drizzle it over ice cream, or add a twist to cocktails – the world is your rhubarb oyster.
What you need:
- 200g sugar
- 200g rhubarb, cut into small pieces
- 250ml water
- 2 tsp vanilla extract
It couldn’t be easier:
- Put the sugar, rhubarb, vanilla and water into a saucepan on a high heat and bring to the boil
- Once it’s boiled lower the heat and simmer for 25 minutes. Check occasionally to make sure it’s not drying out – it should reduce down a little, but it shouldn’t become thick like a jam!
- Strain through a sieve and decant into a mason jar or a bottle.
- Keep in the fridge and enjoy!