Rhubarb Syrup
I can’t get over how delicious rhubarb rosewater syrup is. The recipe comes from the elegant Heidi Swanson of 101 Cookbooks, whose photography, books and recipes are wonderful. You will want to reserve the rhubarb to eat once the syrup is poured off. Use the syrup to make beautiful, flavorful summer cocktails. Or to top vanilla ice cream for a sundae. It’s a treat over labneh with pistachios on top for breakfast or an afternoon snack.
- Prep time
- 5 min
- Cook time
- 1 hr 30 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 pound rhubarb (chopped)
- 2 cups granulated sugar
- 2 cups water
- 2 tablespoons lime juice
- 1/2 teaspoon rose water
Instructions
- 1
In a small heavy saucepan, mix the rhubarb with the sugar. Let it sit like this, off the heat, and macerate for about 45 minutes, stirring occasionally. Add the water and bring to a boil over medium heat, stirring occasionally until the sugar dissolves. Reduce the heat to medium low and simmer for 20 minutes, until the rhubarb begins to break down.
- 2
Carefully strain into a bowl through a cheesecloth-lined or fine mesh strainer. Transfer to a clean saucepan, stir in the lime juice, and bring to a simmer over medium heat. Reduce the heat to medium low for another 15 minutes or until the syrup reduces and is slightly thickened. Remove from heat and stir in the rosewater a drop at a time, tasting to see if you've got enough. Allow the syrup to cool completely before transferring to a glass jar.