Finally the beautiful rhubarb is in season again! Instead of baking it into pies or cakes, try this recipe for making syrup. It’s easy, done in no time and makes a pretty gift.
I never tell you guys about what goes on behind my sets, I usually just show you the wonderful pictures and give you my recipes. It may seem all great and perfect, but that’s not always the case during the shoot, trust me! For example, do you see those beautiful snowball flowers that are lying next to the bottle? While they are certainly stunning, they also caused me great distress because I actually carried in 8 bugs into my apartment just by bringing in two flowers. Crazy right? How can so many bugs be hiding within such a small perimeter?! Plus it wasn’t all the same kind, no there were big ones, smaller ones, ants and really gross ones.
If you would know me better, you would know how girly I am regarding these things. Unfortunately, I am not one of those brave and chill woman who just pick up all the bugs and throw them out, no problemo what so ever. I’m more like “HOOOONEEEYYY COME HERE!! KILL IT KILL IT!!” But my husband was at work and I was left with no option but to take on this fight myself. So long story short, I pulled myself together and bravely saved my set by discarding all the creepy crawlers, one by one, making sure that not a single one would be missed. I know, this certainly deserves a medal. Do they hand out awards for brave food bloggers? They should!
Coming back to the rhubarb syrup though, there are many uses for this pretty pink syrup.
- Drizzling on top of a coffee cake/pound cake/ pancakes,..
- Adding it into bowl of fruit salad
- For adding color and flavor into cocktails
- And my favorite: Making pink lemonade! To do this, simply add a small amount of rhubarb syrup, some freshly squeezed lemon juice, and sparkling water to a glass and garnish with ice cubes, lemon slices and a funky straw.
There are many options for this syrup so get creative! Just a note from my side though, the syrup has a very pure rhubarb taste, thus you will only like it, if you also like rhubarb. Sounds logical, but I just want to throw it out there since some people enjoy the taste of rhubarb only when it’s stretched with other types of fruit such as strawberries. Happy syruping!
- 2 thick rhubarb stalks
- 480ml water (2 cups)
- 300g white granulated sugar (1 and 1/2 cups)
- Wash, trim and cut the rhubarb stalks.
- Add all ingredients into a small saucepan and bring to a boil, then reduce to a simmer and cook until the rhubarb is soft (about 15 min).
- Poor into a sterile glass and let the syrup cool completely.
- Store in the fridge for up to 2 weeks.