RHUBARB SYRUP
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, but it's hard then to adjust the sweetness for differing tastes and applications. Sometimes you want to incorporate it as a sour into drinks that have other sweetened ingredients; and if you want to use the pulp on ice cream or sweetened yogurt, keeping it tart is a better option. So, just just simmer down the fruit with one vanilla pod and use it unsweetened, which offers more room to maneuver.
Provided by Toby Cecchini
Categories non-alcoholic drinks
Number Of Ingredients 3
Steps:
- Wash the rhubarb in cold water, trim the ends, and cut into 1/2-inch pieces. (There's no need to peel them or worry about the fibers, as these simply melt down.) Place the fruit in a 6 to 8-quart pot and add cold water to cover. Bring to a boil, immediately reduce the heat to a low simmer, and cover, stirring occasionally. When all the chunks have broken down into a uniform soup - 20 minutes or so - remove it from the heat. Uncover and allow to cool. As soon as it is cool enough to handle, ladle into a fine-mesh strainer over a spouted collecting bowl. (You may have to do this in batches.) The pulp will become a mass, so stirring it in the strainer with a wooden spoon will allow it to drain better. Once it's drained, put the pulp and the syrup into separate containers and refrigerate immediately. Makes 2-plus liters of syrup and 2 pounds of pulp. Will keep for a week refrigerated.
Nutrition Facts : @context http, Calories 87, UnsaturatedFat 1 gram, Carbohydrate 18 grams, Fat 1 gram, Fiber 7 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 37 milligrams, Sugar 5 grams
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Haroon Saeed
saeed_haroon70@gmail.comThis syrup is a keeper.
Swaleh Salim
salim.s50@gmail.comI'm so glad I found this recipe.
Drilon Xh
xh-d@hotmail.co.ukThis is the best rhubarb syrup I've ever had!
PRANK KING 420
420-p99@yahoo.comI would definitely make this syrup again.
Sardar Ali Khan
k_s@aol.comOverall, I think this is a good recipe, but it could use a few tweaks.
Gaming Nishan
gaming.n73@yahoo.comI followed the recipe exactly, but my syrup didn't turn out as thick as I expected.
Farjana Akter
akterf@hotmail.frThis syrup is a bit too sweet for my taste.
Subroto Dash
dash_subroto@hotmail.comI added a little bit of ginger to my syrup, and it gave it a nice spicy kick.
Jamie Rayfield
r4@hotmail.comI made this syrup exactly as the recipe said, and it turned out perfect.
Adil Murad
adil.murad@yahoo.comThis syrup is also great on pancakes and waffles.
Edgar Gamboa
gamboa.edgar85@hotmail.comI've been using this syrup in my cocktails lately, and it's been a hit with my friends.
Asanka Alwis
asankaalwis@hotmail.comThis syrup is so easy to make, and it's a great way to use up rhubarb when it's in season.
John Oconnor
john.o99@gmail.comI love the color of this syrup! It's so vibrant and beautiful.
Fhfhdjc Fjfjfjv
fhfhdjcf@yahoo.comThis rhubarb syrup is a perfect balance of sweet and tart. It's so easy to make and adds a delicious flavor to drinks, desserts, and even savory dishes.