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As I promised, here’s rhubarb recipe number 2 ! We began with a dessert a few days ago and now it’s time for a rhubarb syrup recipe with 3 versions, a simply sweet rhubarb syrup recipe, a spicy rhubarb syrup recipe and an herby rhubarb syrup recipe. With 1 kg of chopped rhubarb, you can probably end up with around 2 litres of syrup and I made all 3 versions by dividing up the filtered rhubard liquid (or coulis). You will probably end up with over 2 litres of filtered liquid before adding in the sugar and spices or herbs, but when you reheat it, part of it will evaporate so in the end you have about 2 litres. I made 1 bottle (about 800 ml) of the spicy version and 1 bottle (800 ml) of the herby version and with the rest (about 400 ml), I made the simple sweet one that I turned into ice cubes to serve with the prepared drinks ! The next recipe will be a savoury rhubard dish ! Enjoy ... :)

rhubarb syrup

26.06.2015

2 liters of rhubarb syrup

ingredients

  • 1 kg of rhubarb stalks (cut into small pieces)
  • 1,2 litres water (5 cups)

for 1 litre of simple rhubarb syrup

  • 500 grams of sugar per liter of filtered rhubarb water (or coulis)
  • 1 lemon (juice and rind or zest)

for 1 liter of spicy rhubarb syrup

  • 500 grams of sugar per liter of filtered rhubarb water (or coulis)
  • 1 lemon (juice and rind or zest)
  • 2 tbsp of ginger root (peeled, cut and crushed)
  • 10 cloves
  • 1 cinnamon stick

for 1 liter of herby rhubarb syrup

  • 500 grams of sugar per liter of filtered rhubarb water (or coulis)
  • 1 lime (juice and rind or zest)
  • 1 rosemary branch
  • 2 bay leaves
  • 10 cardamom pods (crushed pods & seeds)

instructions

  • place the chopped rhubarb in a saucepan, cover with water
  • bring to a boil and then lower heat and let simmer for 30-45 minutes
  • remove from heat and let rest for one night to better absorb all the rhubarb flavour
  • the next day, filter the liquid several times to remove all rhubarb pieces and purée
  • weigh the liquid

for the simple version

  • add sugar and lemon juice and a bit of rind or zest

for the spicy version

  • add sugar, lemon juice and rind (or zest), ginger, cinnamon and cloves

for the herby version

  • add sugar, lime juice and rind (or zest), bay leaves, fresh rosemary and cardamom

for all versions

  • warm the mixture and stir to fully dissolve the sugar and simmer for 15-30 minutes over low heat
  • remove from heat and leave the mixture to cool
  • filter several times and pour the syrup into sterilized glass bottles
  • serve mixed with sparkling water (about 1/3 of rhubarb syrup and 2/3 of sparkling or still water) with ice or in a cocktail

recette suivante

rhubarb ginger tarts

rhubarb ginger tarts

It’s rhubarb season ! This unusually tangy vegetable is used for sweet as well as savoury dishes. My friend and neigbour was kind enough to bring me about two and a half kilograms of rhubarb...

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