This rosy syrup is a great way to enjoy fresh rhubarb in the spring, but it's also delish when made with frozen rhubarb year-round. Use the syrup as the base for a Rhubarb Mint Fizz or mix it with club soda or your favourite sparkling water for a refreshing mocktail.
- Portion size 2 servings
- Credits : Canadian Living Magazine: May 2014
Ingredients
Method
In saucepan over medium-high heat, bring rhubarb, sugar, 1 cup water and lemon zest to boil, stirring occasionally. Reduce heat to medium-low and simmer, stirring occasionally, until rhubarb breaks down and mixture thickens slightly, about 5 minutes.Strain into bowl, pressing solids gently to extract liquid; discard solids. Cover and refrigerate until chilled.
Make-ahead: Refrigerate in airtight container for up to 5 days.
Nutritional facts per 1 tbsp: about
- Fibre 0 g
- Sodium 1 mg
- Sugars 5 g
- Protein trace
- Calories 20.0
- Total fat 0 g
- Potassium 30 mg
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 5 g
%RDI
- Calcium 1.0
- Vitamin C 2.0
