Recipe for rhubarb syrup
For me, rhubarb is the epitome of Danish summer! And oh, so many possibilities when it comes to rhubarb.
Rhubarb syrup is something I really enjoy making, and the brilliant part is that you actually kill two birds with one stone! Once you’ve strained the syrup, the leftover rhubarb compote can be spread on bread or used as a flavor enhancer in cakes – it tastes amazing! My kids can eat it as it is, hehe, they absolutely love it! You can also use it for a rhubarb roulade.
Use the rhubarb syrup in panna cotta, on top of chia pudding, or maybe with pancakes?
Rhubarb syrup
Ingredients
- 500 gram Rhubarb
- 300 gram Cane Sugar
- 1 Vanilla Pod or 1 tsp vanilla powder
- 2 dl Water
Instructions
- Clean and rinse the rhubarb and cut it into cubes.
- Pour all the ingredients into a pot and let it simmer covered for 30 minutes.
- Then strain the liquid and pour it into a scalded bottle. You can place the compote in a scalded glass and save it for breakfast bread or for use in cakes.