Rhubarb (Rheum rhabarbarum) is one of the first spring vegetables that can be harvested in the garden. The knotweed plant originally comes from East Asia and can be harvested from March to the summer solstice on June 21st. Then the high content of malic and oxalic acid ends the harvest. The rhubarb is widely known as a jam, compote or cake topping. Here you can also try it as a refreshing syrup. Mixed with sparkling or spring water you have a refreshing lemonade.
1 kilogram of rhubarb 600 grams of sugar 2 lemons, juice ½ litre of water |
1. Clean the rhubarb and cut it into pieces.
2. Bring the rhubarb together with the water to the boil in a saucepan.
3. Simmer for about 10 minutes until the rhubarb turns into a puree. Put the puree in a fine sieve and squeeze it out well.
4. Collect the liquid in a saucepan, add the sugar to the rhubarb juice and bring to the boil again.
5. Take the juice of half a lemon and pour it into the rhubarb-sugar mixture.
6. Simmer for about 5 minutes until all the sugar has dissolved and a syrup has formed.
7. Fill the syrup into sterilized, clean bottles and store in a cool place.
Note: The syrup keeps fresh for up to 6 months or longer.
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