in Drink Recipes

Rhubarb syrup

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Ingredients for 1 servings:

  • 250 g rhubarb peels
  • 1 kg sugar
  • 1 liter of water
  • 10 g citric acid

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Total time approx. 1 day 15 minutes

refreshing taste, good in sparkling wine or mineral water, use of leftover peels

Wash the rhubarb thoroughly before peeling. Boil the rinds with water, sugar, and citric acid to make a syrup. Simmer over low heat for 30 minutes. Then cool and store in a cool place for 24 hours. The next day, strain the syrup, bring it to a boil briefly, and pour it into bottles with twist-off caps while it’s still hot. Seal immediately and let it cool upside down. The syrup has a very attractive color—it turns bright red. It tastes great in sparkling wine or mineral water. It’s also particularly suitable, mixed with orange juice, for poaching rhubarb.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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