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) 300g rhubarb 90g granulated sugar