What to do with all lovely rhubarb after all different pies and jams that I’ve made? What about Rhubarb syrup for refreshing drinks in the summer? For children, add water to the syrup and all adults feel free to mix it with vodka instead :-)
- Rhubarb syrup
(makes about one bottle, 0,4 litre)
0.5 kg rhubarb (trimmed and well washed)
1.75 dl water
500 grams of sugar for each litre of syrup
1 tsp vanilla essenced sugar (or a small piece of a vanilla pod, as usual I didn’t have any at home).
1 tsp citrid acid
Cut the rhubarb in small pieces and boil it with the water for about 10 minutes, until the rhubarb becomes really soft. Strain the mixture through a clean kitchen towel. Measure the rhubarb syrup and add sugar. In my case I got 3.75 deciliters of liquid and therefore I used 190 gram sugar ( 500/10 = 50 gram per deciliter –> 50 * 3.75 = 187. 50 grams sugar). Add citrid acid and bring everything to boil, let it simmer for 5 minutes. Skim the foam from the surface and pour the syrup into a hot and sterilised bottle. Keep the syrup in the fridge. When thirsty, pour some of the syrup in a glass and add water and ice, or mix it with something stronger….