Rhubarb syrup (with soda water)

Rhubarb syrup and soda water 1
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.
Chopped fresh rhubarb for rhubarb curd
Ingredients (makes about 500ml syrup)
300g rhubarb
90g granulated sugar
1 lemon

1. To extract the juice from the rhubarb follow steps 1-3 here. (Short version: simmer rhubarb with splash of water; strain.)
Straining stewed rhubarb for rhubarb juice
2. Mix 150ml of the rhubarb juice with 300ml water, the sugar and 3 strips of lemon peel.
Rhubarb juice
3. Simmer the liquid over a medium heat for 15 minutes.
Rhubarb juice, sugar and lemon peel for rhubarb syrup
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.
Homemade rhubarb syrup
Close up of homemade rhubarb cordial
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.
Rhubarb cordial and soda water

4 thoughts on “Rhubarb syrup (with soda water)

  1. Pingback: Salted toffee brownies | The Proof of the Pudding

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