Basic: Rhubarb Syrup Light One

preparation

1. Wash and peel the rhubarb, weigh 400 grams and cut into pieces approx. 1 cm thick

Manufacturing

1. Put the rhubarb piece with sugar in a saucepan, cover and steep for at least 6 hours and let the juice form … Pour the juice into a large container and mix the not yet dissolved sugar with the rhubarb pieces again and steep overnight and let the juice form
2. Take the vessels with the juice, put the sieve on top and cover with a tea towel … Tip the rhubarb into the sieve with the remaining juice … to run the tea towel and forcefully squeeze out the rhubarb … at the end there should be about 350 ml of juice
3. Put the rhubarb juice in a saucepan and reduce by approx. A third – takes approx. 30 minutes – fill into bottles rinsed with hot water, close and allow to cool
4. Make jam from squeezed rhubarb pieces with lemon zest and preserving sugar 3: 1 according to the package instructions

durability

1. Use rhubarb syrup within a few months.

TIP

1. In a ratio of 1 part sugar and 2 parts rhubarb, the syrup is not too sweet to use straight