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Rhubarb & Rosewater Syrup

This Rhubarb Rosewater Syrup is perhaps one of the most versatile recipes I’ve shared on the blog. Modesty, clearly isn’t a very strong point with me, but I’m pretty sure you’d feel the same elation if you’d discovered a recipe that can easily transition between breakfast, a late afternoon spritzer ANDpairs perfectly with some vodka or white rum! And ladies, can I just have a one-on-one ‘Shakespearean aside’ moment with you, to tell you that I’m absolutely tripping on the colour that rhubarb lends to the syrup? It’s seriously inspired a red lipstick-wearing phase for me!

I’ve paired the Rhubarb Rosewater Syrup with some club soda in these pictures to make a ‘mocktail’ version, but can vouch that the addition of the aforesaid alcohol will be the slight ‘kick’ in your cocktail rut if you’ve been stuck in one. I’ve also been using it as a sweetener in my morning bowl of granola and yogurt and didn’t feel the need to add any fresh fruit at all.

This recipe will yield a medium-sized jar, but don’t be saddened by seeing how 500 grams of fresh rhubarb cooks down to a jar, a little goes a long way when you’re using the syrup. Often enough, just a spoonful could be enough.

I’m not the jam-maker in the house, but making the syrup is akin to jam-making minus the fact that rhubarb breaks down rather quickly when it is cooked with sugar and water. After that, you just strain the syrup into a clean saucepan and cook it with the addition of lemon juice until it has reduced considerably and thickened. While the syrup is thickening, you could some across a foamy layer that forms on top, just use a spoon to skim over the surface and remove this layer. The cooling time of the syrup after it had thickened, seemed to move along rather quickly too.

More often than not, my recipes carry precise instructions on the measure of ingredients, but today, I’ll rely on the age-old Indian method of ‘andaaz’ (approximation, according to taste) while still providing you with a framework of what these measurements should be. You could like your version to have a little more lemony flavour, or a bit less of the rosewater.

Recipe adapted from 101 Cookbooks

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Rhubarb & Rosewater Syrup
This Rhubarb & Rosewater Syrup is perhaps one of the most versatile recipes I’ve shared on the blog. Modesty, clearly isn’t a very strong point with me, but I’m pretty sure you’d feel the same elation if you’d discovered a recipe that can easily transition between breakfast, a late afternoon spr
Servings
Ingredients
  • 500 grams rhubarb stalks , (chopped into 1 to 2cms thickness )
  • 400 grams sugar granulated / 2 cups
  • 475 ml water / 2 cups
  • 1 or 2 Tablespoons lemon juice freshly squeezed (according to taste)
  • ¼ or ½ tsp rosewater edible (according to taste)
Servings
Ingredients
  • 500 grams rhubarb stalks , (chopped into 1 to 2cms thickness )
  • 400 grams sugar granulated / 2 cups
  • 475 ml water / 2 cups
  • 1 or 2 Tablespoons lemon juice freshly squeezed (according to taste)
  • ¼ or ½ tsp rosewater edible (according to taste)
Instructions
  1. Toss together and combine the chopped rhubarb and sugar in a large, thick bottomed saucepan. Let this sit for 45 minutes. Stir it a couple of times at intervals during this period.
  2. After 45 minutes, add the water to above mixture and let it simmer over medium heat. Stir until the sugar has dissolved and let the mixture simmer until the rhubarb breaks down completely.
  3. Place a strainer over a medium-sized, clean, thick-bottomed pan; and line the strainer with muslin or cheesecloth. Once the rhubarb has broken down in the above mixture, strain it into prepared medium-sized pan. The syrup will collect in this pan. Discard the pulp that remains in the cheesecloth.
  4. Add the lemon juice to the syrup and allow it to simmer over medium heat for another 15 minutes or so until it has reduced quite a bit and thickened. You’ll know it has thickened when it coats the back of a spoon. Remove any foam that forms while the syrup thickens.
  5. Allow syrup to cool completely and then add the rosewater. Store in an air-tight glass jar placed in the refrigerator.
Recipe Notes

Note: be sure to discard the toxic leaves and slightly green parts of rhubarb

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One Comment on “Rhubarb & Rosewater Syrup

Tara nair
January 15, 2014 at 6:08 pm

This one is very interesting Tarika. Will definitely try making it. Thank you 🙂

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