Rhubarb = Tart and  sweet.  The two flavours were meant for each other.

Rhubarb Syrup Recipe - You can refrigerate the rhubarb syrup for up to one month, but who are we kidding? You’ll use it all up quickly with all these summer refreshing drinks you can make with the rhubarb syrup.
  • 2 kilos of  rhubarb, chopped (you can use fresh or frozen)
  • 3 litres of  water
  • 6 dl sugar
  • juice of 2 lemons

  1. Place the rhubarb and 3 litres of water in a large saucepan over medium-high heat; bring to a boil; lower the heat to medium-low, cover, and cook until the rhubarb is tender and pulpy, about 15 minutes.
  2. Strain out the rhubarb pulp, reserving the juice. (Don’t throw away the rhubarb pulp - you can make some other goodies with it!).  Return to the saucepan, over medium heat, stir in the sugar and cook until dissolved, about 5-8 minutes. Remove from heat, add the lemon juice, and let it cool. Strain again and refrigerate or proceed to make a refreshing rhubarb drink. . .
Here are some of my favorite recipe links -
Sommerlig drink med rabarbra og vodka


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