Rhubarb Syrup
Ingredients
- 1 cup caster sugar
- 1 cup water
- 300 gm rhubarb cut into 2-3cm lengths
Instructions
- Add all the ingredients into a saucepan and place over a medium high heat.
- Bring to the boil, then reduce to a slow simmer.
- Simmer for 30-40mins or until the rhubarb has collapsed.
- Remove from the heat and allow to steep whilst the mix cools.
- Once cooled, strain through a fine sieve.
- The syrup will keep in the fridge for about a month
Notes
Keep the pulp that’s left over. It’s delicious topped on a good quality yoghurt sprinkled with pistachio. Or topping you breakfast oatmeal/porridge. Bake a banana bread and top the batter with the rhubarb just before baking.