Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, rhubarb syrup. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Rhubarb Syrup is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Rhubarb Syrup is something which I’ve loved my entire life. They’re nice and they look wonderful.
This rhubarb simple syrup is great when mixed into cocktails, but it can also lend a unique flavor to sparkling water or juice. When reduced to a thicker syrup (directions are given below) it can be served over pancakes, waffles or even on top of oatmeal as a seasonal spring alternative to maple syrup. It's rhubarb season and no doubt everyone is making pie!
To begin with this particular recipe, we must first prepare a few components. You can have rhubarb syrup using 5 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Rhubarb Syrup:
- Make ready 600 g Rhubarb
- Take 300 g Sugar
- Get 1/2 tsp Vanilla Extract
- Take 1 tsp Lemon juice
- Get 200 ml Water
Rhubarb cooks down so quickly, this project takes less than an hour and the payoff is astonishing It also has a pleasing economy: you get a lovely syrup to make drinks with, alcoholic and nonalcoholic, while the fibrous pulp that you strain off may in fact be the best part, spooned atop yogurt with fresh strawberries, or as a silky, tart ice-cream topping This could be made as a simple syrup. I am fine with micro bits of rhubarb in my syrup but if you would like there to be less, strain it a second time through a few layers of cheesecloth. I poured my rhubarb syrup into a glass jar and store it in the refrigerator. To make this rhubarb syrup, combine water, sugar and chopped rhubarb and let the mixture simmer until the rhubarb is falling apart.
Steps to make Rhubarb Syrup:
- Add the chopped rhubarb, sugar and water to a pot. Give a stir to coat the rhubarb in sugar and then put on a medium heat.
- Keep the lid half on the pot so some steam can escape. Once it starts to simmer, take off the lid completely. Stir occasionally and let it simmer for a further 15 mins.
- Take off the heat and sieve the rhubarb mix into a bowl or jug to remove the pulp from the liquid. Add the vanilla extract and lemon juice and then put the syrup back on the heat for 2 minutes or so, depending how thick you want it. If you don't like vanilla or want a more lemony zing then you can just leave the extract out.
- Transfer to a clean glass bottle using a funnel to stop any spillage. Let the syrup cool to room temperature before storing in the fridge where it will keep for about a month.
- TIP: The leftover rhubarb pulp is great a little compote and can also be used for making puddings or jams.
The syrup is tart and sweet and such a pretty color too. If you want darker syrup, let the rhubarb sit in the syrup for longer to make the color darker. The rhubarb does need to be. Combine sugar, water, vanilla pod and seeds, and rhubarb in a medium saucepan and bring to a boil, stirring to dissolve sugar. Making a simple syrup is very easy, it is just water and sugar.
So that is going to wrap this up for this exceptional food rhubarb syrup recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
