Rhubarb Syrup

Name: Rhubarb Syrup
Total time: 1500 s
Yield: ~500ml
Cuisine: British
Ingredients: 600 g Rhubarb; 300 g Sugar; 1/2 tsp Vanilla Extract; 1 tsp Lemon juice; 200 ml Water

sophie_chis @cook_2552194

United Kingdom, Scotland

If you're struggling to use up all that rhubarb in your garden or just like the taste of rhubarb, then look no further! This syrup is great for cocktails, over ice-cream and can be used to flavour all sorts of other yummy treats. #eattherainbow

sophie_chis @cook_2552194

United Kingdom, Scotland

Saved

Ingredients

25 mins

~500ml

600 gRhubarb
300 gSugar
1/2 tspVanilla Extract
1 tspLemon juice
200 mlWater

Saved

Steps

25 mins

1

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.
2

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.
3

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.
4

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.
5

TIP: The leftover rhubarb pulp is great a little compote and can also be used for making puddings or jams.