Skip to main content

Rhubarb Syrup

By


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.

    Photobucket
    Labels:

    Comments

    1. Jenn EricksonMay 14, 2012 at 7:24 PM

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

      Jenn

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

      ReplyDelete

    Post a Comment

    Popular posts from this blog

    Caulibits Crni Rižoto (Croatian Black "Risotto") #Whole30

    By
    Last week, I participated in the Wine Pairing Weekend event 'New Year, New Wine." I paired Crni Rižoto with Dingac Vinarija’s Pelješac...and you can read my post: here . I was pouring a Croatian wine and decided to make a traditional Croatian dish. Every seafood restaurant in Croatia has a  Crni Rižoto  (black risotto) on its menu.  Crni Rižoto  is risotto dyed black with squid ink; I used cuttlefish ink for the same effect. However, since arborio rice is not Whole30 compliant, I made a version for myself that used caulibits instead of rice. Ingredients 1 C fish stock (or a combination of fish stock and vegetable stock) 1 T olive oil 1 medium shallots, peeled and minced 1 cloves garlic, crushed and minced 1/4 lb shrimp 1/4 lb squid tubes, cleaned and sliced into rings 1/4 lb scallops 1/4 lb clams, scrubbed 1/4 lb mussels, scrubbed 4 C caulibits, or chopped cauliflower 1 T fresh parsley, minced juice and zest from 1 organic lemon 1 t cuttlefish ink
    Post a Comment
    Read more

    Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

    By
    #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir
    15 comments
    Read more

    Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

    By
    This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t
    5 comments
    Read more