Main Course
Rhubarb Simple Syrup
Perfect for Spring cocktails & cocktails
Ingredients
- 300 g rhubarb I standard bunch
- 250 g caster sugar
- 300 mls water
Method
- Wash the rhubarb, top and tail. Chop into 2cm pieces
- Add the water, sugar and rhubarb to a saucepan. Bring it to the boil and then turn it down to simmer for 15 minutes.
- Sterilise a large glass bottle with boiling water. Sit the sieve over the jug. Have a bowl beside you and a spoon in hand.
- Pour the boiled rhubarb, sugar and water mixture slowly through the sieve, little by little. The beautiful pink syrup will drain into the jug and the rhubarb compote will sit in the sieve. Scoop the compote out and into a bowl. Continue until it incomplete Do not be tempted to scrape the end bits off the sieve and into the jug with the syrup.
- Put the compote in an airtight bowl and serve with porridge or ice cream or ue it as the filling for the galette .
- Wash the sieve, pass the liquid, and strain it a second time. Pour it into the sterilised bottle, put the lid on, label it and store it in the fridge.
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