One of the joys of making rhubarb syrup is the stunning colour it creates. The pretty pink hue of rhubarb syrup is derived from the natural pigments present in rhubarb stalks.

This syrup captures the tart essence of rhubarb, perfect for adding a unique twist to cocktails, desserts, or even breakfast dishes. Below is a simple recipe to make your own rhubarb syrup at home.

Ingredients

• 3 large stalks of fresh rhubarb, chopped
• 220g of caster sugar
• 250ml of water

Instructions

Prepare the Rhubarb:

• Start by washing the rhubarb stalks thoroughly. Trim off any leaves and chop the stalks into small, even pieces to ensure they cook evenly.

Cook the Rhubarb:

• In a medium saucepan, combine the chopped rhubarb, sugar, and water.
• Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar.

Simmer the Mixture:

• Once boiling, reduce the heat to low and let it simmer for about 15-20 minutes. Stir occasionally until the rhubarb is completely softened and the mixture has thickened slightly.

Strain the Syrup:

• Place a fine-mesh sieve over a large bowl or another saucepan. Pour the rhubarb mixture through the sieve to separate the liquid from the solids. Press down on the rhubarb solids with a spoon to extract as much syrup as possible.

Cool and Store:

• Allow the syrup to cool to room temperature. Once cooled, transfer it to a clean, airtight container or bottle.
• Store the rhubarb syrup in the refrigerator for up to two weeks.

Uses

• Beverages: Add a splash of rhubarb syrup to sparkling water, lemonade, or your favorite cocktail for a refreshing twist.
• Desserts: Drizzle over ice cream, pancakes, or yogurt for a sweet, tart topping.

Enjoy your homemade rhubarb syrup!