It’s about this time of year that many gardeners stop harvesting rhubarb, although you can go well into August or September as long as the stems don’t get too woody. If you are taking one last harvest, here is a lovely recipe for rhubarb syrup to keep you going the rest of the year.
You will need:
- 1 kg of rhubarb
- 1 organic lemon, cut into slices
- 750 g of sugar
- 3 tablespoons of citric acid (to extend the shelf life)
- 2.5 litres of water
- Clean the rhubarb and cut the stalks into pieces.
- Wash the lemon under hot water (to remove the wax coating that citrus fruit usually has) and cut into slices.
- Bring both the rhubarb and lemon to a boil together in a large pan with the water and the sugar.
- Cool, cover and let stand for approximately 24 hours (the mixture attracts insects, so keep it covered).
- Sieve the liquid. Add the citric acid and bring the mixture to a boil again.
- Fill hot into sterilised bottles. Close the lid and enjoy after cooling with soda or tap water.
For summer evenings, you can pour the syrup into a champagne glass and add a fine sparkling wine.
Thanks to Lubera for this recipe.