We are soon going to celebrate mothers for Mother's Day, and what could be cuter than offering her a gift in candy pink, reminiscent of childhood? To switch things up, or to accompany little poems, pasta necklaces, or beautiful children's drawings, I suggest making a seasonal preparation with the rhubarb abundantly present in our gardens: a lovely syrup.
Cut the rhubarb stalks, removing the leaves which are toxic. Rinse the stalks quickly and dry them. Do not peel your rhubarb stalks; it is the red color of the stalks that will give the syrup its color.
Cut the stalks into cubes and place them in a bowl. Sprinkle with 150 g of sugar. Boil the water and pour it over the rhubarb to let it steep for 24 hours.
The next day, retrieve the soaking water that has turned pink, add the remaining powdered sugar. Place the mixture over heat and bring to a boil. Allow to cook for 10 minutes.
Pour the syrup into previously cleaned and dried bottles. Seal them, then let cool.
Then place your labels, and store your bottles in a dry place.
To finish For the use of the syrup, you will count one volume of syrup for 6 to 7 volumes of water. You can also use it to flavor vodka or rosé wine.
0 servings
1
EN 
TH