Rhubarb syrup – how do I use it?
Summertime is here. The best time for a cold refreshing drink, preferably still low in sugar. I personally love the taste of rhubarb. With this recipe I have found the ultimate drink. Simply pour the rhubarb syrup into a glass and then fill it up with water. Alternatively, you can of course make a lemonade out of the syrup by adding some lime juice, lime pieces and some mint leaves.
The great thing is that if you boil down the rhubarb syrup, you can also make rhubarb sorbet in one go, without much effort. All you need from the boiled rhubarb for the syrup is the cooking water and for the sorbet is just the pomace and the coarse rhubarb scraps. You can find two different recipes for rhubarb sorbet here: Rhubarb sorbet with strawberries or with pineapple.
What do I have to watch out for with rhubarb?
What you have to watch out for with rhubarb, so that you don’t get too much oxalic acid, you can find here: Gluten-free rhubarb cake
But in short, if you wash, peel and even heat the rhubarb well, you can’t really go far wrong. Also, don’t buy rhubarb after the end of June. It is probably more digestible with dairy products.
If you want a thicker rhubarb syrup, you need to use a lot more sugar. Personally, I don’t like it so sweet and it’s lower in calories if you don’t use so much sugar. In addition, the times given are only lower limits. The longer you cook the rhubarb, the more intense the flavour will be.
Rhubarb – What goes well with it?
Rhubarb tastes good in many combinations. I think it tastes especially good with strawberries, but also with mint and lime. That’s why you’ll find two recipes below. One for the rhubarb syrup itself and then for two drinks that you can mix with it. I chose the non-alcoholic version. But you can also mix gin or white rum to it for a cocktail. In that case, I would add 2 cl of alcohol and then top up with soda or tonic.
