Rhubarb sauce and rhubarb syrup

[rebeccmeister]

This is a quick recipe description for a friend, how to make rhubarb sauce and rhubarb syrup. It's pretty simple, actually:

Take some rhubarb and chop it up. Add some sugar - maybe around a cup of sugar to four cups of rhubarb. I generally guesstimate. Simmer the rhubarb/sugar mixture in a pot on the stove at a medium-low temperature until it gets nice and soft. I like to add in a vanilla bean pod as I'm simmering, for some nice, aromatic flavor. Then remove from heat and strain through a jelly bag or cheesecloth. Congratulations, the stuff you've strained out is rhubarb syrup, and what's left in the bag is rhubarb sauce! If you feel like canning any of it, add it into jars and process for at least 10 minutes in a boiling water canner.

I like to treat the rhubarb sauce like a soft jam, and spread it on toast. It's also great on crepes.

The syrup is best for making rhubarb soda - add a shot or two to a glass of club soda, and enjoy. Most recently, I've discovered that strawberry-rhubarb soda is even more delicious - take the juices left over from sugaring strawberries, and add them to the soda.

Comments

[gfrancie.livejournal.com]

I like to add balsamic vinegar to rhubarb. It kind of brings out more color and flavour.

[rebeccmeister.livejournal.com]

Intriguing idea! I may have to give that a try. Sounds like a way to make rhubarb even more sexy.

I've been considering adding a bit of rosewater to my rhubarb, mostly because I have this bottle of rosewater that has been in my fridge for years and I haven't been especially good about figuring out things to do with it (a little goes a long ways).