in Drink Recipes

Rhubarb syrup

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Ingredients for 6 servings:

  • 500 g rhubarb, fresh
  • 2 cups water
  • 4 cup(s) sugar, brown or white

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

– Sharbat-e Rivas –

Wash the rhubarb and cut into pieces about 2 cm in size. Add it to a large saucepan with the water. Bring to a boil and simmer over medium heat for 20 to 30 minutes, or until the rhubarb can be easily mashed into a puree. Drain through a fine sieve and press the rhubarb pieces with a spoon to retain as much liquid as possible. Return the juice to the pan, add the sugar, and bring to a boil. Simmer on low heat for another 5 minutes. While the syrup is still hot, pour it into bottles and turn them upside down. Store in a cool place. To serve, mix 2 to 3 tablespoons of syrup with a glass of cold water and add ice. Tip: White sugar makes the syrup pink, and brown sugar makes it brownish.

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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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