Rhubarb Syrup

COOK TIME
40 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Clean, wash and cut the rhubarb into pieces. Boil up sugar and 2 l water in a pot while stirring. Add rhubarb and simmer for about 30 minutes.

2. 2

   Pour the rhubarb through a sieve and collect the stock in a second pot. Squeeze the rhubarb residues in the sieve well with a ladle. Reduce the stock to approx. 3/4 l - this takes 30-40 minutes depending on the size of the pot

3. 3

   After 20 minutes add lemon juice to the rhubarb stock and cook along. Let the syrup cool down briefly.

4. 4

   Pour it still hot into a prepared clean bottle, close it tightly and let it cool down. Tastes good when filled up with cold mineral water or sparkling wine (mixing ratio: 2-3 tbsp. syrup to 300 ml liquid) Shelf life: 10-12 months