Dienstag, 14. Mai 2013

*Easy* Rhubarb Syrup

Some things in life just arent`t fair. You do so much and you get much less.
I think sometimes about it when I listen to the song "Ironic" from Alanis Morissette.
But I guess it works sometimes also the other way `round. Sometimes it needs just a spark and you get fireworks back (especially with best friends :))

For me, it works also in cooking.
One of my passions is to find the simplest basic recipes with the most magical flavor.
I mean those kind of recipes you can recite after you did them one or two times. And I mean also these kind of basic recipes that allow you to power them up with a flavour you are just in the mood to add.
When you found one, it surely will be a "Classic" for the rest of your life. Yeah. I am collecting "Classics", I am on the hunt!

Pizza, bread, basic sauces, icecream... (the chocolate icecream I wrote about is already one of my "Classics")
Here is one more of my beautiful babies!
Springtime here, that means april and may, is rhubarb-time. I always try to cook some things with it in, because the time is so short. It is not always easy, because Timo doesn`t like it at all. But that syrup is awesome, because you can store it in the fridge for long, and it is so refreshing. You can bring it to grillparties or take it into the office or whatever. It is just lovely.

And ... like I told you: it is so easy you can do it soon by heart!

Best is: be creative in serving!
Add ice cubes. Sparkling water. Lemon slices. Mint leaves. Prosecco. Other kinds of alcohol. Add to icecream. Whatever!


About 1 liter

> 1 kg rhubarb (makes normally about 500 ml rhubarb juice)
> sugar
> 1-2 lemons (1 lemon contains about 30 to 40 ml juice)

>> Peel rhubarb and cut roughly. Put into a pot with 50 ml of water.
>> Heat until it cooks, let then simmer at lower heat until the rhubarb is completely soft, like mush.
>> Give into a linen sheeth or very fine colander and let drop for a while. Then begin to squeeze it as much as you can. That will take some time and takes some effort. But do it for every drop. In the end, the rest of the rhubarb should be very dry...you can knead it like a dense dough then. Throw the "dough" away.
>> Measure your juice amount, put back into pot.
>> For every liter juice, add 700 grams of sugar and 70 grams freshly squeezed lemon juice.
>> Heat but not let cook...until the sugar completely dissolved.
>> Pour through a fine colander into sterilized bottles (I lay the bottles into hot/cooking water 15 minutes before using them)

...and now enjoy it with whatever you think it`s good (on my pic with cold water, ice cubes and fresh peppermint). Preferably on a warm or hot day in the sun :)

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