Rhubarb Syrup

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Preparation info

  • Difficulty

    Easy

Appears in

Bentley

By Brent Savage

Published 2010

  • About

Ingredients

  • 1 stalk rhubarb, leaves trimmed
  • 110 g ( oz/½ cup) caster (superfine) sugar

Method

Dice the rhubarb and place in a saucepan with the sugar and 125 ml ( fl oz/½ cup) of water. Bring to the boil, then remove from the heat and allow to cool. Transfer the mixture to an upright blender and blend until smooth. Pass through a fine sieve. Store in an airtight container for up to 3 days in the fridge. This recipe makes more than you will need.