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Rhubarb syrup

...use to make a cordial, add to Prosecco or drizzle on cakes and ice cream

Course Drinks
Keyword Rhubarb

Ingredients

  • 250 g sugar
  • 1 lemon 2 broad strips of zest and juice of the whole lemon
  • 600 g rhubarb

Instructions

  1. Add the sugar and 300ml of water to a large saucepan and heat gently until the sugar dissolves

  2. Add the lemon juice, strips of zest and rhubarb

  3. Cook over a low heat until the rhubarb is soft and falling apart

  4. Allow to cool a little and then strain the contents of the saucepan through a sieve lined with a square of muslin or cloth

  5. Press the rhubarb thoroughly to extract as much juice from it as possible

  6. Pour the strained juice into a sterilised bottle and keep in the fridge

  7. Enjoy with water as a cordial, use to flavour Prosecco or as a drizzle on cakes and ice cream