Thursday, August 5, 2010

rhubarb syrup

I saw this idea last year and for some reason, it stuck in my head and popped up a few weeks ago. I bought some rhubarb from the fruit stand and whipped up a batch of syrup, using the recipe here. Cut up the rhubarb - I used 4 stalks so it was a bit more than 1 1/2 cups and I put it into a saucepan with 1 1/2 c of water and slightly less than 1 c of sugar. Bring to a boil and then simmer for 15 minutes. Cool and then strain. I keep the syrup in a jar in the fridge so I can use it for a drink anytime. I've mixed it with plain water and sparkling lemonade (delicious).

The fruit leftover can be folded into a cup of cream that has been whipped to soft peaks - rhubarb fool.

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