This is a simple syrup that is great for cocktails or soft drinks, but can also be made a little thicker so it can be added to ice-cream, porridge or pancakes.
I’ve used home grown, but as a basic rule when shopping for rhubarb, make sure the stalks are firm and crisp and not old or slimy. Thinner, pink stems will be sweetest, but lighter coloured stalks (which are slightly tarter) are OK for this recipe, because of the amount of sugar involved.
8oz sugar – I used granulated.
Make sure all the stems are washed and chop off the ends. Chop into pieces about ½ inch long.
Place in a saucepan and cover with the water. Bring to a boil and then allow to simmer for about 15 mins. Give it a stir to help break the pieces up. Skim any foam that rises to the top.
After 15mins the rhubarb will have broken up and become mushy. It will have lost most of its colour, but the water will be a bright pink. Remove from the heat and strain through a fine mesh sieve. I strained mine into a measuring jug, rinsed the pan and put the liquid back in, but you can use a clean pan.
Once you have all the liquid you can get rid of the rhubarb pulp (although there’s nothing wrong with it, I ate mine with some strawberry yoghurt. Waste not want not!)
Put the liquid back on the heat and slowly add the sugar. The liquid needs to boil, but keep stirring to dissolve all of the sugar. You can also be checking for what consistency you want the syrup. For a thicker syrup, boil for a bit longer to reduce the consistency.
Let the syrup simmer for 5 or so minutes and skim off any more foam that rises.
Remove from the heat and allow to cool completely. Pour into a sterilised glass container, seal and refrigerate. The syrup should last for several weeks – if you can leave it alone!
I made a rhubarb cocktail with mine (just to test it of course.)
1 measure Gin
Pour over ice and top up with soda or tonic.
I can vouch that its also very good with prosecco!!