John Myers
This is how you can easily make rhubarb syrup yourself
Stored in a cool, dark place, rhubarb syrup will keep for about a year. So you always have something on hand to quickly make refreshing drinks, sophisticated cocktails, or a delicious ice cream sauce.
- For syrup from one kilogram of rhubarb, you will need an additional 250 grams of sugar and the juice of half a lemon.
- After you have washed the rhubarb stalks, chop the vegetables into small pieces. If you have rhubarb from your own garden or organic rhubarb, leave the skin on. She’s healthy and your rhubarb syrup is turning a beautiful red color.
- Boil a liter of water and add the rhubarb. Bring everything to a boil and then simmer for about 20 minutes. Remember to stir occasionally.
- Once the rhubarb has broken down, take a second saucepan and colander. Before you let the brew run through the sieve, put a cotton cloth in it.
- After the brew has run through, squeeze out the residue left in the cloth, for example with a ladle or a spoon.
- Then stir in the sugar and put the pot back on the stove. At a low temperature, let the rhubarb stock simmer for about 30 to 40 minutes. Stir in the lemon juice for about five minutes before you take the finished rhubarb syrup off the stove.
- To prevent the glass bottle from bursting when pouring in the hot syrup, preheat it appropriately.
- Tip: The leftover rhubarb can still be used in muesli or yogurt.
