Rhubarb Syrup

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Clean, wash and cut the rhubarb into pieces. Boil up sugar and 2 litres of water in a pot. Add rhubarb and cook for about 30 minutes. In the meantime wash thyme and dab dry.

2. 2

   Strain rhubarb through a sieve. Collect the brew. Squeeze the rhubarb residues with a ladle. Reduce brew to approx. 750 ml (depending on pot size 30-40 minutes). Put thyme and star anise in a tea filter.

3. 3

   Halve the lemon and squeeze it. Add lemon juice and tea filter and cook for the last 10 minutes. Take out the tea filter. Take the pot off the stove and let it cool down a little. Pour the syrup, still hot, into a prepared, sterilized bottle and let it cool down.

4. 4

   Tastes good dissolved in e.g. ice-cold mineral water or sparkling wine. Mixing ratio, according to taste: 2-3 tablespoons of syrup to 300 ml water or sparkling wine.