Rhubarb Simple Syrup
With 18 pounds of the stuff I figured now is the perfect opportunity to try out a few different recipes. Today I started with simple syrup to use in drinks and as a base for my panna cotta.
1 cup sugar
1 cup water
2 cups rhubarb
½ tsp lemon juice (to help maintain the color)
I chopped up the rhubarb and combined it in a medium sauce pan with the other ingredients over a medium low heat, stirring until the sugar was dissolved. At that point I let it simmer undisturbed for 10 to 15 minutes, let it cool slightly and then pushed poured it through a sieve pushing out as much liquid as I could. Once it cooled I poured it in a leftover bottle.
The syrup is a pretty pink hue but the rhubarb flavor isn’t as pronounced as I would like. Still it made a tasty Rhubarb Gin Rickey (recipe and pictures in my next post), dangerous because it doesn’t taste at all like gin—or Rickey.
