This is one of the quick instagram recipes I post every once in a while.
Rhubarb is a great great great fruit and in my opinion just belongs to spring days.
My husband and my mum would greatly disagree, in fact my mum instantly gets goosebumbs when someone even mentions rhubarb.
When I saw rhubarb on our first shop after Corona quarantine (four weeks, great fun) I had to buy it. I was going to make an apple and rhubarb crumble with clotted cream (I know, right?! Doesn’t it sound lush?) – buuuuut we ran out of flour and couldn’t find any. I’d love to know why people hoard flour, don’t tell me everyone can suddenly bake!
Anyways, crumble was off the table and due to my frustration I fancied an ice cold Gin&Tonic, preferably Rhubarb – which was also nowhere to be found.
I’m sure you see where this is heading and yes, you are right! Because this syrup takes a day to cook, I am still waiting for my drink!
For the super easy syrup you will need:
- 1.5 kilos of rhubarb, cleaned and peeled where it’s green
- 500g of white caster sugar
- 1.5 litres of water
- a lemon, zest and juice
Boil the water, add the sugar and the lemon juice. Stir until the sugar has fully dissolved. Add the rhubarb and the lemon zest and let it boil for good five minutes. After that, reduce the temperature and let the syrup simmer for approx. 30 minutes. Turn off your stove and let the syrup sit for 6 hours. Repeat the whole thing, so boil for five minutes, simmer for 30 and let the syrup sit overnight.
The next morning bring it to a boil again, filter it through a sieve or a cloth and fill into a sanitised jar or bottle. This will keep forever, but it will be gone quicker than you’re proud of. If you don’t fancy gin, this works with wodka too… I’m kidding. For an alcohol free version, just mix with sparkly water, some ice cubes and a bunch of fresh mint. For a Gin&Tonic, just add 5cl to your favourite mix.
We take social distancing very seriously in this household, so please enjoy a picture of my little bother, trying to enjoy a social distance gin from his kitchen in Germany…
… this recipe works with berries or cherries or any other fruit you can think of.