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This makes a bit under a litre. You'll need a bottle to store it in once made. It lasts in the fridge about a month.
To serve:
- dilute 25ml with 100ml water
- pour over vanilla ice cream
- add to prosecco for rhubarb bellinis
From the Growers' Sheet 18th May 2019.
Vegetarian, vegan, dairy free, gluten free
Ingredients
Ingredients
300g sugar
300ml water
zest and juice 1 orange
zest and juice 1 lemon
450g rhubarb, chopped
1 slice of fresh root ginger, peeled
Directions
Directions
- Put the sugar and water in a large saucepan and heat until dissolved. Bring to a simmer.
- Add all the other ingredients and stir well.
- Cook over a medium heat until the rhubarb is falling apart (no more than about 15 mins).
- Pour the mixture through a sieve lined with muslin into a sterilised bottle.
This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
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