Rhubarb Syrup
How to Making Recipes Rhubarb Syrup using 5 ingredients and 5 steps
Rhubarb Syrup - - When you have a ardour for cooking and also you spend a lot of time in your kitchen, then more than likely you have got a substantial amount of recipes on hand. Some cooks have an orderly group system and some don't. If you find yourself usually shuffling by means of mounds of recipes and not discovering what you are searching for, then you need to do some organizing.
You can cook Rhubarb Syrup using 5 ingredients and 5 steps. Here is how you achieve that.
Ingredients cook Rhubarb Syrup
- Prepare 600 g Rhubarb.
- Prepare 300 g Sugar.
- It's 1/2 tsp Vanilla Extract.
- You need 1 tsp Lemon juice.
- Prepare 200 ml Water.
Rhubarb Syrup step by step
- 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..
Rhubarb Syrup - Thank you and good luck