Delightfully red and tasty too, this
syrup is a great alternative to anything bought – you can control the amount of
sugar when you dilute the syrup in still or sparking water.
4 cups – more or less, chopped
Rhubarb – red or green stalks, remove leaves.
1 cup water
1 cup sugar – if Rhubarb is tender
and young you can use less, but remember the sugar is a preservative also.
- Put Rhubarb into a heavy based pot,
cover with the water and sugar.
- Bring to the boil, then turn down to
a slow simmer for approx 30 minutes, cover pot with lid to avoid too much
- Stir occasionally, but don’t break
up the stalks too much. When Rhubarb is cooked and soft, tip into a colander or
large hole sieve over a large heat proof bowl.
- Encourage the water to drain away
from the Rhubarb, as you move it around don’t press too hard as this will cause
the syrup to become cloudy. Reserve the cooked Rhubarb for eating as usual i.e.
with apple or in pie.
- You will be left with a bright red
syrup, now if you prefer you can stain the syrup through a cheese cloth to make
a clear syrup, I normally don’t bother.
- Bottle into clean glass bottles and
store in the fridge, it should last a good month or so depending on the amount
of sugar you used, I normally find its all enjoyed in a few days!
- To serve – mix to tastes with still
or sparking water add an optional twist of lemon or lime.