Rhubarb syrup

Ingredients for 1 servings:

• 2 kg rhubarb, preferably red-stemmed variety, e.g. strawberry rhubarb
• 2 liters of water
• 500 g sugar
• 1 lemon(s), juice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

delicious as a lemonade with mineral water or as a long drink with sparkling wine

Clean, wash, and slice the rhubarb. Bring to a boil with two liters of water in a large pot, then simmer on low heat for about 30 minutes. Line a sieve with a cotton cloth, pour in the rhubarb, and collect the juice. Squeeze the rhubarb well into the cloth. Return the rhubarb juice to the pot, add the sugar and lemon juice, and simmer uncovered for another 30 minutes until the syrup reaches 750 ml. Pour the hot syrup into a well-cleaned and sterilized 750 ml bottle. If left unopened and stored in a dark place, the syrup will keep for about ten months. Refrigerate after opening. The rhubarb syrup tastes great with chilled mineral water or sparkling wine (2 to 3 tablespoons of syrup to 300 ml liquid) or with vanilla ice cream or pudding. Tip: Depending on your taste, you can also vary the syrup with cinnamon, vanilla, or star anise.