Rhubarb Syrup.

6 cups chopped rhubarb

4 cups sugar

6 cups water

Place the rhubarb, sugar and water in a saucepan and bring to the boil. Simmer gently for about 15 mins, until the fruit is soft and the syrup a bright red.

Turn off the heat and allow to cool completely before straining through a sieve into a large jug. Don’t be tempted to press the fruit, just collect what drips through. Bottle and store in the fridge.

The two cups of leftover rhubarb pulp is enough to make Rhubarb Royale. It’s also good spread on toast!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s