Here’s how to make a simple rhubarb syrup; the perfect way to use up a big harvest.
Oliver and I have been staying with my mother during lockdown to make the most of the outdoor space (our flat is, unfortunately, garden-less) and, ever since we moved in, her vegetable patch has been bursting with rhubarb. If you’ve ever planted any, you’ll know that rhubarb is one of those vegetables you that just keeps coming. So, if you’re looking for an alternative to baking endless crumbles, it’s well worth whipping up a syrup. It’s perfect in cocktails or added to your usual gin and tonic. Plus, it’s pretty and pink which, let’s face it, is always a bonus. I struggled to find a recipe with UK measurements so hopefully, you find this recipe useful, too.
950g rhubarb, washed
1 litre water
1. Wash your rhubarb and chop the end off the stalks.
2. Chop into small-ish pieces and add your stalks to a large pan.
3. Cover with the water and bring to the boil on a high heat.
4. Once boiling, turn the heat down to a medium/high setting and let them simmer for 20-25 minutes. Leave it on the heat for the extra five minutes if the liquid isn’t looking quite pink enough.
5. Skim any foam that collects on the surface off and discard.
6. Sieve the rhubarb mixture through a muslin cloth, tea towel or fine strainer until all of the liquid has been collected.
7. Return the liquid to a clean pan and add the sugar. Bring to a boil on a high heat, stirring frequently to dissolve the sugar. Once boiling, turn the heat down slightly and simmer for five minutes until the syrup has become a little bit more viscous – if you’re using the syrup for cocktails this shouldn’t be too thick.
8. Remove from the heat and skim any remaining foam before allowing to cool slightly and transferring to your liquid to your (sterilised) containers of choice. This recipe will make just short of a litre of syrup, so I’d recommend using four 250ml clip-top Kilner bottles.
And that’s it!