Print

Rhubarb Rosewater Syrup

HS: I use lime here, I think it really adds something, a needed edge. That said, lemon is quite nice as well.

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

  1. 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.
  2. 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.
  3. 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.
  4. Serve over yogurt, in soda water, or drizzled over waffles.
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Serves 12

Notes

Makes one medium jar of syrup.