Rhubarb may confuse botanists, but it knows exactly what it’s doing in a glass of Champagne.
This is not your sticky-sweet childhood syrup. This version is refined, tart, and fabulous. It’s for adults who know how to party in style. Perfect for garden gatherings, balcony brunches, or just because it’s Tuesday.
Coral Pink Rhubarb Syrup
Forget sticky-sweet childhood syrups — this is a refined, tart and fabulous version for adults who know how to party in style. Perfect for garden gatherings, balcony brunches, or just because it’s Tuesday.
Ingredients
- 500 g rhubarb washed, chopped — no need to peel if it’s young and pretty
- 250 ml water
- 100 g sugar taste and adjust — we’re not making candy
- Juice of 1 lemon
- Optional: a slice of fresh ginger or a few crushed pink peppercorns for that je ne sais quoi
Instructions
- Chop & Simmer: Place everything in a saucepan and bring to a simmer. Let it bubble gently for 15–20 minutes until soft.
- Strain the Coral Magic: Use a fine sieve or cheesecloth to filter the syrup — no pressing, just patience.
- Cool & Bottle: Pour into clean bottles or jars. Store in the fridge for up to 2 weeks.
Notizen
Serving Suggestion:
Pour 1 part rhubarb syrup into a flute or coupe, top with 3 parts chilled Prosecco or Champagne. Add frozen raspberries or a mint leaf if you’re feeling extra.
Nutrition
Calories: 490kcalCarbohydrates: 122gProtein: 5gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 34mgPotassium: 1442mgFiber: 9gSugar: 105gVitamin A: 510IUVitamin C: 40mgCalcium: 439mgIron: 1mg
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