Rabarbersirap
0
A homemade rhubarb syrup with vanilla, tart and sweet at once. Use it in drinks or mixed with water.
Method
Blended
Glass
highball
Difficulty
Medium
Flavor Profile
🌱 Vegan🌾 Gluten-free
Upgrade your home bar
AdInstructions
- Wash the young rhubarb stalks and trim off the ends and any tough strings.
- Chop the stalks into chunks and tip them into a heavy-bottomed pot.
- Add the sugar and hot water.
- Slit the vanilla pod lengthways, scrape out the seeds and drop both seeds and pod into the pot.
- Bring to the boil while stirring, then lower to medium heat and simmer for 13 minutes. Mash the rhubarb with a spoon toward the end.
- Pour the contents through a cheesecloth or jelly bag and press lightly so every drop of syrup comes through.
- Let the syrup cool, then fill clean bottles and close them tightly.
- Keep refrigerated and use within two weeks.