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