Saturday, March 8, 2014

Rhubarb Syrup

I didn't want to waste the poaching liquid from my Vanilla-Poached Rhubarb, so I decided to make a syrup.

Strain the poaching liquid to remove the pulp and vanilla pod. Return the syrup to the pan and bring to a boil. Reduce the heat to a simmer. Simmer for 10 minutes.

Let cool, then pour into a sterilized bottle.

Think Rhubarb-ellini! Or...I'll use this in a new cocktail recipe soon. Stay tuned.

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