Wednesday, May 9, 2012

Rhubarb Syrup

When a friend posted a link to Rhubarbaritas (yes, that would be margaritas flavored with tangy and sweet rhubarb!) on my facebook wall, I was instantly smitten...and I had just gotten some stalks in my High Ground Organics CSA box.

But, not being a huge tequila fan, I decided to make the rhubarb syrup and use it in a girly-pink champagne cocktail for Mothers' Day instead.

Thanks to Kevin and Beth for the birthday bubbly; it's on the chill for this weekend!

  • 3 C chopped rhubarb
  • 1 C organic raw sugar
  • 3 C water
  • 1/2 t pure vanilla extract 

  • In a saucepan over medium heat, bring rhubarb, sugar, water and vanilla extract to a boil. Reduce heat and simmer for 8-10 minutes. Remove from heat and let cool to room temperature. Strain syrup from rhubarb and place in the refrigerator.

    Use the rhubarb as a compote. Mine will show up in a rhubarb fool with honey-ginger cookies.

    Stay tuned for that recipe this weekend.


    1 comment:

    1. I can't get my mind off a glass of champagne with rhubarb syrup! Sharing your post on FB and Pinterest.


      P.S. Hope you had an amazing Mother's Day Camilla!


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