Simple syrup that can be used as a flavoring in drinks or for dessert.
A simple way to preserve concentrated rhubarb flavor for a longer period of time. Perfect for use as a flavoring for drinks or just making juice, and for use in dessert if you really want to highlight the flavor of rhubarb.
The flavor profile is very reminiscent of the rhubarb juice I made earlier and that's simply because I think both lemon and vanilla go well with rhubarb.
Ingredients
Syrup
Directions
Syrup
- Clean and slice the rhubarb into smaller pieces.
- Weigh all ingredients into a saucepan and bring to a boil.
- Reduce the heat and simmer for about 20 minutes.
- Strain the rhubarb and lemon zest, clean the saucepan and pour back the liquid.
- Reduce over medium/high heat until the desired consistency is reached (the syrup will solidify slightly as it cools).
- Bottle in a well-cleaned bottle and store in the refrigerator.
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 2920.68 kcal | 182.54 kcal | 342 kcal |
| Carbohydrates | 253.13 g | 15.82 g | 29.64 g |
| Fat | 0.94 g | 0.06 g | 0.11 g |
| Protein | 4.7 g | 0.29 g | 0.55 g |
| Sugar | 236.81 g | 14.8 g | 27.73 g |
| Salt | 0 g | 0 g | 0.00 g |
* The nutritional information provided is approximated and calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
