Rhubarb & Lemon Syrup
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Cook time: 
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Serves: 500 ml
Easy, homemade syrup to spike your summer drinks!
  • 2 cups diced rhubarb
  • 2 cups water
  • 1 cup white sugar
  • ½ lemon, juiced + zest
  1. Place a sauce pot with sugar and water over medium heat, bring to a low boil under the sugar is completely dissolved.
  2. Add in rhubarb, lemon juice, and lemon zest. Bring to boil, then reduce to a simmer, and cover. Simmer for 25-30 mins until the rhubarb is very soft and can be easily mashed.
  3. Press the syrup through a fine mesh strainer, mashing the rhubarb and pushing through the juice, into a large measuring cup or bowl.
  4. Allow to cool, then pour into a sealable jar. Store in fridge for up to 1 week.
Recipe by Un Assaggio of Food, Wine, & Marriage at http://www.unassaggio.com/2016/06/04/rhubarb-tom-collins/