Rhubarb syrup is a deliciously tart preparation, with a pretty pastel pink shade. It is ideal for coating vanilla, yogurt or sorbets, and it brings an original freshness 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 you use fresh rhubarb, wash it and cut it into small pieces. No need to peel the rhubarb if it is young, but for older stems, peel them to obtain 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. - Filter the syrup
Once the cooking is finished, passes the mixture through a fine colander or a sieve to recover the syrup. Gently press the pieces of rhubarb with a spoon to extract all the juice. (Keep the compote remaining for another use if you wish!)) - Add the vanilla (optional)
if you want a softer and more fragrant flavor, adds the vanilla extract to the filtered syrup and mixes 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!
Here, a simple house rhubarb syrup to make, with its pretty pink color and its acidic taste perfect to enhance your Ninja Creami ice creations.
