Rhubarb Rosewater Syrup
A delightful way to celebrate the vibrant colors and flavors of spring, this rhubarb rosewater syrup is a whimsical addition to your pantry. Blushing with the essence of freshly chopped rhubarb and the subtle floral notes of rosewater, this syrup offers a refreshing and delicate taste. Drizzle it over your favorite desserts or mix it with yogurt for a delightful treat that captures the essence of the season.
— Constant Cookbook
Ingredients
- 4 large / 500 g / 1 pound rhubarb stalks, chopped
- 2 cups / 400 g granulated sugar
- 2 cups / 475 ml water
- 2-3 tablespoons freshly squeezed lime juice, or to taste
- scant 2 teaspoons rosewater, or to taste
- rose petals, optional
Instructions
- Combine the rhubarb and sugar in a medium, thick-bottomed saucepan. Stir well, and leave for 45 minutes or so (unheated), stirring now and then.
- Add the water and bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Continue to simmer for another 15-20 minutes, until the rhubarb starts to break down. Carefully strain into a bowl through a cheesecloth-lined strainer. Transfer to a clean saucepan, stir in the lime juice, and bring to a simmer. Let simmer over medium heat for another 15 minutes or until the syrup has reduced quite a bit and thickened. Remove from heat and allow to cool completely.
- Stir in the rosewater a bit at a time, until it is to your liking. Rose water can be quite an assertive flavor, so be judicious to start. It keeps, refrigerated, for a week or so.
- Serve over yogurt, in soda water, or drizzled over waffles.
Cook Time
30M
Prep Time
PT45M
Yield
Makes one medium jar of syrup.
Nutrition
- Calories: 133 kcal
- Carbohydrate Content: 34 g
- Sodium Content: 3 mg
- Sugar Content: 33 g
- Serving Size: 1 serving
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