As promised last time, today I have a quick little recipe for using up extra rhubarb juice. When I made my rhubarb curd the other week I had quite a lot of rhubarb juice leftover and it would have been a crime to waste even a drop of that gorgeous pink liquid. Instead I boiled it up with a splash of water, a few strips of lemon peel and a drop of sugar to sweeten. The flavour of this syrup is just pure rhubarb, and creates a delicious spring drink when mixed with soda water, which is also pretty in colour. I’m coming to the end of the bottle I made and now desperately need to get my hands on another batch of rhubarb to top it up.
Ingredients (makes about 500ml syrup)
90g granulated sugar
1. To extract the juice from the rhubarb follow steps 1-3 here. (Short version: simmer rhubarb with splash of water; strain.)
2. Mix 150ml of the rhubarb juice with 300ml water, the sugar and 3 strips of lemon peel.
3. Simmer the liquid over a medium heat for 15 minutes.
4. Allow the syrup to cool, pour into a bottle and keep refrigerated until needed. The syrup will keep for a few weeks in the fridge.
To serve, mix a few tablespoons of the syrup with soda water – use in the same way you would use any fruit cordial, adjusting to your taste. For a more grown up version, mix with gin, soda and a generous squeeze of lemon juice.