Sam Bilton

Rhubarb Syrup

Preparation info
    • Difficulty

      Easy

Appears in
Fool's Gold: A History of British Saffron
Fool's Gold

By Sam Bilton

Published 2022

  • About

This will provide enough for several cocktails.

Ingredients

  • 200 g / 7 oz sticks of rhubarb, chopped into 2cm/1in chunks
  • 25 g /

Method

  1. Place the rhubarb, sugar and water in a saucepan. Cook over a medium to low heat until the rhubarb is soft and falling apart. Allow to cool completely.
  2. Use a stick blender to reduce the rhubarb to a smooth purée or rub through a sieve using the back of a spoon. Chill before use.