Best 5 Rhubarb Elderflower Syrup Recipes
In the realm of culinary delights, rhubarb and elderflower converge to create a symphony of flavors in the form of tantalizing syrups. These versatile concoctions, steeped in the essence of nature's bounty, offer a captivating journey for the taste buds.
The rhubarb-elderflower syrup, a vibrant crimson elixir, bursts with a delightful tartness balanced by the delicate sweetness of elderflowers. Its alluring aroma, reminiscent of spring meadows and sun-kissed fields, transports the senses to a realm of serenity. This magical syrup can be savored on its own, drizzled over pancakes or waffles, or employed as a refreshing addition to sparkling water.
The elderflower syrup, a golden-hued nectar, captures the ethereal essence of elderflowers in liquid form. Its aroma is intoxicating, reminiscent of springtime picnics and lazy afternoons spent basking in the sun. This enchanting syrup can be enjoyed as a soothing drink, diluted with water or sparkling water, or utilized as a delectable ingredient in cocktails and mocktails. It also serves as a remarkable glaze for roasted chicken or fish, adding a touch of floral sweetness to savory dishes.
These recipes provide a step-by-step guide to crafting these delectable syrups at home. With readily available ingredients and a touch of patience, you can conjure up these culinary treasures in your own kitchen. Embark on this delightful journey of flavors and elevate your culinary repertoire with the enchanting flavors of rhubarb-elderflower syrup and elderflower syrup.
RHUBARB SPRITZ
Steps:
- Add a few ice cubes to a glass. Then add the Rhubarb Syrup and elderflower liqueur. Top off with prosecco, stir and serve.
- For the rhubarb syrup: In a medium saucepot, add the rhubarb, sugar and 1/2 cup water. Bring to a gentle simmer over medium-low heat and cook until the rhubarb is tender and the liquid turns bright pink, 15 to 20 minutes. Strain the syrup and let cool completely.
RHUBARB ELDERFLOWER SYRUP
Use to make a Rhubarb Elderflower Bellini.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Spring Recipes
Yield Makes about 1 cup
Number Of Ingredients 2
Steps:
- Place rhubarb in the bowl of a food processor; process until smooth. Strain through a fine mesh sieve into a bowl, pressing down to remove as much juice as possible; you should have 1/2 cup plus 1 tablespoon juice. Discard solids. Stir in elderflower syrup.
RHUBARB SIMPLE SYRUP
The uses for simple syrup are endless and this rhubarb version brings a unique and delicious flavor to whatever you add it to. Mix 1 to 2 ounces into sparkling water, iced tea, champagne or a cocktail, or drizzle over ice cream or pancakes! Store in a glass jar in the fridge for up to 1 week. May be frozen for later use.
Provided by France C
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 30m
Yield 24
Number Of Ingredients 3
Steps:
- Bring rhubarb and water to a boil in a saucepan over medium-high heat. Reduce heat to medium and simmer until rhubarb is falling apart, about 10 minutes.
- Line a strainer with a double layer of cheesecloth, set over a bowl, and strain mixture. Gently press on rhubarb with a wooden spoon to squeeze out any remaining juice. It should yield about 2 cups of liquid. Discard pulp or save for another use.
- Return liquid to the saucepan over medium heat and stir in an equal amount of sugar Heat until sugar is dissolved, 2 to 3 minutes. Skim any foam from the top of the syrup. Let cool.
Nutrition Facts : Calories 68.8 calories, Carbohydrate 17.6 g, Fiber 0.4 g, Protein 0.2 g, Sodium 1.4 mg, Sugar 16.9 g
RHUBARB & ELDERFLOWER CAKE
Make the most of vibrant pink rhubarb with a cake which combines its delicious tart flavours and sweet elderflower cordial - a stunning centrepiece!
Provided by Rosie Birkett
Categories Afternoon tea, Dessert
Time 1h35m
Yield Serves 8-10
Number Of Ingredients 19
Steps:
- Heat oven to 200C/180C fan/gas 6. Butter the sides of two 20cm round cake tins and line the bases with baking parchment.
- To roast the rhubarb, line a high-sided baking tray with baking parchment, add the rhubarb, then top with the sugar, lemon juice, zest and cordial. Cover with foil and roast in the oven for 25 mins until soft. Remove from the oven and reduce the temperature to 190C/170C fan/gas 5. Strain the rhubarb from the poaching liquor, reserving the syrup.
- Tip the almonds into the bowl of a food processor and blitz until ground (if using whole almonds), but still retaining some texture.
- Put the butter in the bowl of a stand mixer fitted with a whisk attachment (or use an electric whisk) and cream it on medium speed for 2 mins, then, using a rubber spatula, scrape down the butter from the sides of the bowl, then tip in the sugar and lemon zest. Turn up the mixer speed slightly and continue whisking for 5 mins until light and fluffy. Turn the mixer speed down slightly, then add the eggs, egg white, vanilla extract and cordial and mix together.
- Combine the flour, almonds, baking powder, bicarbonate of soda and a pinch of salt in a bowl. Scrape the butter mixture down from the sides of the stand mixer bowl, turn the mixer to low speed - so it's just stirring - then spoon in the flour and almond mixture in four batches, alternating with spoonfuls of the yogurt, and finishing with a batch of the flour and almond mixture. Mix until just combined, with no streaks remaining, then add half the roasted rhubarb and 1 tbsp of its syrup to the batter and fold it in.
- Divide the batter evenly between the cake tins and bake in the oven for 25-30 mins until a skewer inserted into each cake comes out clean. Remove the cakes from the oven, leave them to cool completely in the tins on a wire rack, then carefully remove from the tins.
- For the filling, whip the cream to soft peaks in a bowl and fold in three-quarters of the remaining roasted rhubarb, along with the elderflower cordial and yogurt.
- Put one of the cakes flat-side down on a cake stand or plate, prick it all over with a skewer, and use a pastry brush to brush the cake with a little elderflower cordial. Spoon on half the cream mixture, top with the other cake, and brush that cake with cordial, too. Spoon over the remaining cream mixture, top with the remaining rhubarb and spoon over some of the poaching syrup. Garnish with elderflowers or seasonal flowers.
Nutrition Facts : Calories 516 calories, Fat 33 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 39 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
RHUBARB ELDERFLOWER BELLINI
Usher in spring with a sparkling cocktail infused with the tart taste of rhubarb from Jean Georges bartender Peter Okkerse.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 2
Steps:
- Mix all ingredients together in a small pitcher; pour into a Champagne flute and serve immediately.
Tips:
- Choose firm, bright red rhubarb stalks for the best flavor and texture.
- Wash the rhubarb thoroughly and cut it into small pieces.
- Use fresh elderflowers for the best flavor. If you can't find fresh elderflowers, you can use dried elderflowers or elderflower cordial.
- Make sure to sterilize your jars and lids before using them.
- Store the rhubarb elderflower syrup in a cool, dark place for up to a year.
Conclusion:
Rhubarb elderflower syrup is a delicious and versatile ingredient that can be used in a variety of drinks and desserts. It's a great way to use up fresh rhubarb and elderflowers, and it makes a lovely gift for friends and family. With a little planning and effort, you can easily make your own rhubarb elderflower syrup at home.
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