We are inundated with beautiful pink and red stalks. Not that I’m complaining, I love the stuff. There has been lots of rhubarb syrup making… I quadruple this recipe and store it in pretty cut glass bottles. Henry is a dab hand at the Ruby Jan which is his kids version of SouleMama’s Ruby June. He mixes some syrup and some fresh-squeezed lemon juice with Schweppes sparkling lemonade and pours it over ice. Truly fabulous.
I get the rhubarb pulp leftover after he’s dripped the syrup mixture through a sieve. ( It’s like jelly making, don’t be tempted to press the pulp in the sieve to try and get more juice out, you’ll just get a solid grey layer at the bottom of the bottle.) I mix it with apple, cover with a crumble topping and bake. Or add it to raspberry jelly and evapourated milk to make great fruit foam. We eat half and then freeze the rest for the yummiest rhubarb and raspberry ice cream in town. The recipes are up top.