Rhubarb syrup for cocktails or lemonade.
The recipe for this rhubarb syrup is perfect to make even after the rhubarb season a delicious drink.
The preparation is really easy and you can enjoy the great rhubarb flavor all year round. No matter if you pour some of it into water, or make it into a delicious cocktail, the syrup is good for everything. However, you need to preserv it for a longer shelf life. But that’s not much work.
Incidentally, I read about the rhubarb syrup from Julia von Zartbitter and Zuckersüss and had to make one myself. She also has other great recipes on her blog, drop by is worth it!
- 1 kg Rhubarb
- 1 Pcs. organic Lemon
- 1 Pcs. Vanilla pod
- 750 g Sugar
- 750 ml Water
Wash the rhubarb and cut off the ends. Now cut the rhubarb stalks into small pieces without peeling.
Wash the lemon and rub off the skin. Now halve and squeeze the juice. Halve the Vanilla pod and scratch out the seeds.
Put the rhubarb, vanilla pod and seeds, lemon juice and peel in a saucepan and mix with the sugar. Put the lid on it and let stand overnight.
The next day add the water and bring to a boil. Reduce the temperature and simmer for about 15 minutes.
Put the rhubarb aside and let it rest for at least 2 hours.
Then pass through a very fine sieve and catch the syrup.
Fill the syrup in a large bottle for immediate use and refrigerate. So it is about 14 days preserved.
Or preserve for the shelf in small glasses/bottles.