If there’s one flavor that is refreshingly unique for cocktails, summer drinks, or even alternative to honey for pancake syrup, rhubarb is the one!
If you live in Asia, you probably don’t come across it very often. I couldn’t even find fresh rhubarb in any markets, and resorted to buying frozen ones from RedMart.
We absolutely love it, and crave it once we are back from Europe. The bottled syrup doesn’t taste the same, so making it fresh really does bring out the best of rhubarb.
If you are curious, here is how to make it. Absolutely simple and minimal effort.
What you need?
- 500g Rhubarb, chopped
- 150g sugar
- 750ml water
First, put the rhubarb in a medium pot, and cover with water.
Bring to boil and keep on low heat for 25 minutes until the rhubarb is absolutely mushy. (It doesn’t look pretty now.)
Next, pour the rhubarb over strainer into a clean pot. Once done, you’ll get a beautiful pink liquid.
Bring the liquid to boil and stir in the sugar until fully dissolved. Simmer for 5 minutes or longer if you want a thicker syrup, and let it cool before putting it in a glass bottle.
How to use the syrup?
For non alcoholic drink, just add some syrup (as much as you like) and cold sparkling water to really taste the rhubarb.
For alcoholic drink, try some rhubarb syrup over some gin and tonic, with a squeeze of lemon.