Rhubarb syrup

Ingredients for 1 servings:

• 2 kg rhubarb
• 450 g sugar
• 3 sprigs of thyme
• 2 star anise
• 1 lemon(s)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

for 750ml

Clean, wash, and slice the rhubarb. Bring sugar and 2 liters of water to a boil in a saucepan. Add the rhubarb and simmer for about 30 minutes. Meanwhile, wash the thyme and pat dry. Strain the rhubarb through a sieve. Collect the liquid. Squeeze out any remaining rhubarb with a ladle. Reduce the liquid to 750 ml (about 30-40 minutes). Place the thyme and star anise in a tea strainer. Halve the lemon and squeeze the juice. Boil the lemon juice and tea strainer for the last 10 minutes. Remove the strainer. Remove the pan from the heat and let the syrup cool. Pour the syrup, while still hot, into a prepared, sterile bottle and let it cool. Tastes delicious in chilled mineral water or sparkling wine. Mix 2-3 tablespoons to 300 ml of water or sparkling wine, depending on your taste.