Tuesday, May 14, 2013

rhubarb syrup

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rhubarb syrup
slightly adapted from Canadian Living

makes about 1 cup / 225 ml syrup

500 mL (2 c.) fresh or frozen rhubarb, chopped
125 mL (1/2 c.) white sugar
125 mL (1/2 c.) water
1 strip lemon peel

Put all the ingredients in a pot with a heavy bottom. Bring to a light boil over medium-high heat. Turn the heat down a bit so it can simmer comfortably and stir every so often. Cook until the rhubarb has broken up, but isn't a dead pulp, 8 -- 10 minutes.

Strain through cheesecloth or a fine-mesh sieve suspended over a bowl. If you like your syrup a bit thicker, return the syrup to a clean pot and simmer for 8 -- 10 minutes. It will reach the consistency of maple syrup once it's cooled. (Simmer it longer if you want it even thicker; but don't simmer it so long that it loses its fresh flavour.)

Cool and refrigerate. Keeps for at least a week. Lovely on yogurt, panna cotta, anything that needs a little injection of spring.

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