Rhubarb Syrup

Name: Rhubarb Syrup (Sharbat-e rivas)
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Cuisine: Iranian
Ingredients: 4 cups/800 g sugar; 2 cups/480 ml water; 2 tablespoons lime juice; 2 pounds/900 g rhubarb (about 2 cups/480 ml rhubarb juice); 2 pounds/900 g rhubarb (about 2 cups/480 ml rhubarb juice)

Sharbat-e rivas

Preparation info

Makes
1 pint

Difficulty
Easy
Ready in
1 hr 5

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

2 pounds/900 g rhubarb (about 2 cups/480

Asia
Iran
Drinks
Vegan
Gluten-free

Method

Wash and cut the rhubarb into ½-in/1cm pieces. Process in a juicer.
Bring the water and sugar to a boil in a laminated pot. Add the rhubarb juice and lime juice, and simmer for 20 minutes over medium heat, stirring occasionally.
Allow to cool. Pour the syrup into a clean, dry bottle, and cork tightly.
In a pitcher, mix 1 part syrup, 3 parts