Rabarbersirap
🌀0
Method
Blended
Glass
highball
Difficulty
Medium
Flavor Profile
🌱 Vegan🌾 Gluten-free
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AdInstructions
- Clean and strip the thick stems of young red rhubarb.
- Cut the rhubarb into pieces and put it in a sturdy pot.
- Mix in sugar and water.
- Split open a vanilla bean, scrape out its seeds, then add both to the pot with the rhubarb.
- Heat until boiling while stirring.
- Boil for 13 minutes on medium heat, mashing the rhubarb near the end.
- Strain through cheesecloth or a jelly bag, pressing gently to extract all liquid.
- Transfer to clean bottles and seal tightly.
- Store in the fridge for up to two weeks.
- Let cool before serving.