Rhubarb syrup is a deliciously tangy preparation with a pretty pastel pink hue. Perfect for topping vanilla ice cream, yogurt, or sorbet, it adds freshness and originality to your desserts.
Ingredients :
- 400g of rhubarb (fresh or frozen)
- 200 g of sugar
- 250 ml of water
- 1 tablespoon of lemon juice (to preserve the color)
- 1 teaspoon of vanilla extract (optional)
Preparation :
- Prepare the rhubarb.
If you're using fresh rhubarb, wash it and cut it into small pieces. There's no need to peel young rhubarb; older pieces can be peeled for a softer texture. - Cooking the rhubarb:
In a saucepan, add the rhubarb, water, sugar, and lemon juice. Heat over medium heat and simmer for 15 to 20 minutes, until the rhubarb is very tender and the liquid has turned a nice pink color. - Strain the syrup.
Once cooked, pass the mixture through a fine-mesh sieve or strainer to collect the syrup. Gently press the rhubarb pieces with a spoon to extract all the juice. (Keep the remaining compote for another use if you wish!) - Add the vanilla (optional).
If you want a slightly sweeter and more fragrant flavor, add the vanilla extract to the strained syrup and mix well. - Let it cool.
Allow the rhubarb syrup to cool to room temperature before pouring it into an airtight bottle. It will keep in the refrigerator for about 1 to 2 weeks.
My Personal Tip:
This rhubarb syrup is perfect for topping vanilla or frozen yogurt, but it's also delicious with red berry sorbets for a tangy contrast. If you want a refreshing drink, you can add this syrup to sparkling water or even a cocktail. Personally, I love swirling this syrup into homemade ice cream before churning it with the Ninja Creami for a sweet and slightly tangy touch!
