Thursday, 14th May 2009

Rhubarb-Sirup - a new creation

Wherever I go – spring is everywhere.
Day before yesterday I went to the nursery. Seeing all that blooming flowers there I could not control myself and bought what my purse could afford. Back home I planted immediately the symbols of spring in my garden.

But there are not only flowers, who document that the summer is not too far away. Typical spring vegetables and fruits like asparagus, rhubarb and strawberries are on the market now to enjoy the palatals of the consumer. Everywhere in the land booths of oversized strawberries appear to offer fresh and appetising strawberries
The official sale starts on 18th of may. You can be sure that I will be the first customer. I like strawberries in all their forms like cakes, shakes, with ice and without ice and even with daiquiri.
Similar relation I have to rhubarb. I am very fond of rhubarb-cake or compote. But you can do much more with this very tasty vegetable. Last days I purchased 2 kg of rhubarb and changed this fresh stuff into a fresh and very tasty liquid.
Mix just two or three spoons of the gained syrup with 250ml or 300ml water and you will get a real good thirst killer. A spoon of syrup added to a glass of prosecco shows you the world of alcohol in a different and wonderful way.

And you will see - it is easy to make.

Ingredients for one bottle (750 ml):

Directions:

1. Clean and peel rhubarb after trimming the ends off the stalks. Then cut into pieces and put into a pot. Sprinkle it with sugar. Leave for one or two hours.
2. Add water and boil it up. Then let it simmer for 30 min.
3. Strain rhubarb and catch stock in a second pot. Then press rhubarb through a sieve. Boil stock down for another 40 min.
4. Add lemon juice after 20 min. Then let syrup cool down for some minutes.
5. Fill syrup into clean bottles and cap them.