Rhubarb Syrup – 3 Ways

Serves 8

INGREDIENTS:

750g rhubarb, trimmed and chopped

1 kg caster sugar

300ml water

Options: 3 star anise OR 1 tbsp rosewater OR 3 cardamom pods, split open

METHOD:

1. Place the chopped rhubarb in a saucepan with the sugar, water, and whatever spice or flavouring you are using, or none at all if you wish.

2. Bring to the boil, stirring every 30 seconds so that the sugar dissolves. Then reduce the heat and simmer gently uncovered for 10-15 minutes. Strain the syrup through a fine sieve or muslin into a jug, pressing the rhubarb to extract all the juice. Allow to cool.

3. Transfer the syrup into sterilised jars or bottles