Rhubarb syrup is a deliciously tangy preparation with a pretty pastel pink hue. Perfect for topping vanilla ice cream, yogurt, or sorbets, it adds a fresh and original touch to your desserts.
Ingredients :
- 400 g of rhubarb (fresh or frozen)
- 200 g of sugar
- 250 ml of water
- 1 tablespoon of lemon juice (to preserve the color)
- 1 teaspoon vanilla extract (optional)
Preparation :
- Prepare the rhubarb.
If using fresh rhubarb, wash it and cut it into small pieces. There's no need to peel the rhubarb if it's young; older pieces can be peeled for a softer texture. - Cooking the rhubarb
in a saucepan, adds rhubarb, water, sugar and lemon juice. Heat over medium heat and simmer for 15 to 20 minutes, until rhubarb is very tender and the liquid has taken a nice pink shade. - Strain the syrup
Once cooked, pass the mixture through a fine 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 desired!) - Add vanilla (optional)
If you want a slightly sweeter, more fragrant flavor, add vanilla extract to the strained syrup and mix well. - Let cool
let the rhubarb syrup cool at room temperature before pouring it into an airtight bottle. It keeps in the refrigerator for about 1 to 2 weeks.
My Personal Tip:
This rhubarb syrup is perfect for coating a vanilla or yogurt ice cream, but it is also delicious with red fruit sorbets for tangy contrast. If you want a refreshing drink, you can add this syrup to sparkling water or even in a cocktail. Personally, I love to marble a homemade ice with this syrup before turbine with the Ninja Creami for a gourmet and slightly tart touch!
