Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, rhubarb syrup. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Rhubarb Syrup is one of the most popular of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Rhubarb Syrup is something which I’ve loved my entire life. They are fine and they look fantastic.
Find Deals on Rubarb Syrup in Chocolate on Amazon. 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 begin with this recipe, we must first prepare a few ingredients. You can cook rhubarb syrup using 5 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Rhubarb Syrup:
- Make ready 600 g Rhubarb
- Make ready 300 g Sugar
- Prepare 1/2 tsp Vanilla Extract
- Get 1 tsp Lemon juice
- Get 200 ml Water
I poured my rhubarb syrup into a glass jar and store it in the refrigerator. Combine sugar, water, vanilla pod and seeds, and rhubarb in a medium saucepan and bring to a boil, stirring to dissolve sugar. 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. Place over high heat and bring to a boil.
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.
The rhubarb syrup is also great over waffles, pancakes, and French toast. And cocktails and mocktails beg for a little bit of rhubarb's seasonal awesomeness. A couple of my favorites are the Rhubarb Margarita and the Rhubarb Mojito. These two beverages have been so fun to serve when we entertain during the spring and summer. Rhubarb Syrup is not only pretty and pink, it's delicious and you can use it for basically everything!
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