Refreshing Rhubarb Syrup
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 2 hrs 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 10 kg rhubarb
- 500 ml water
- 120 g citric acid
- 3 kg raw cane sugar
Print Recipe
Pin Recipe Instructions
- Clean the rhubarb and cut into pieces.
- Bring about 2 kg of rhubarb to the boil in a large saucepan with the water and simmer for about 30 minutes. Line a sieve with a cotton cloth, pour in the rhubarb and collect the juice. Squeeze the rhubarb well in the cloth.
- The juice obtained in this way is used to boil the next portions (again 2 kg of rhubarb each). With 10 kg of rhubarb, this results in approx. 4 liters of rhubarb juice. 750 g of sugar and 30 g of citric acid are added per liter of juice obtained. Boil everything together and fill into sterile bottles.
- With 10 kg of rhubarb = 4 liters of juice and thus 3 kg of sugar and 120 g of citric acid, this results in 7 liters of syrup.
- The recipe works with almost any amount, only 2 kg of rhubarb are sufficient, it just results in correspondingly less juice and the rhubarb taste is not quite as intense.
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