I don’t know about you, but as much as I love rhubarb, sometimes the onslaught of another glut seems a little daunting. Just what do you do with all those huge stems? Sit back, make a long drink and relax…… that’s my plan. This Rhubarb & Ginger Syrup also makes a lovely mocktail with sparkling water or drizzled over desserts and ice creams. Plus, the remaining compote makes a gorgeous jam. Two for one, yay!
Rhubarb & Ginger Syrup
4 Stalks Rhubarb
1 tbsp Ground Ginger
Gin & Tonic to serve
1. Add the rhubarb, ginger, sugar and water to a pan and bring to a boil. Reduce to a simmer and bubble for 15 minutes or until the rhubarb is just starting to disintegrate. Allow to cool a little then strain into a jug.
2. Try not to compress the solids to allow for a nice clear syrup. Decant into a bottle and reserve the solids in a jar.
3. To make a drink, add 1 tbsp syrup to a glass, add 25ml Gin and top with tonic and plenty of ice. Sit back and enjoy.