Preparation info
    • Difficulty


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By Sat Bains

Published 2012

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For the Rhubarb

  • 200 g caster sugar
  • 500 ml water
  • 40


Make a syrup with the sugar, water and flowers by bringing up to the boil and cooling. Cut the rhubarb into 1 inch pieces and add the syrup, slowly heat. The mixture should not boil. When the rhubarb lightens in colour and just starts to go soft at the edges, take off the heat and leave to cool in the syrup. The rhubarb will still be tough when it comes off the heat but the residual heat in the