One last recipe before the rhurbarb season is coming to an end…
In the last days summer shortly decided to turn on the heat, changing from 12°C at the weekend to 37°C during the week. When I come home after work, I’m always feeling very warm after a one hour ride in a train without air-condition. And so I started to prepare a elderflower lemonade similar to Virgin Hugo each evening and kept it in the fridge during the day. When I come home, it is well infused and refreshing cool.
But a girl needs a little bit of adventure in her life and everyday elderflower lemonade gets boring sooner or later. And that’s why I did not hesitated when I came across rhubarb in the supermarket this week. I made rhubarb syrup out of it and then used it to mix Lemonade. And this is very delicious, too. Not to sweet and not to sour, with a hint of vanilla. I’m now prepared for the next hot days!
- 2kg Rhubarb
- 1 l Water
- 1 kg sugar
- juice of 4 lemons
- 1/4 Vanilla bean
Wash the Rhubarb and cut it into 1 cm wide pieces. Combine with water in a pot and bring to boil. Simmer until the rhubarb gets mushy. Strain it through a sieve lined with cheesecloth. Let drain well then gently squeeze the pulp to remove the remaining juice.
Measure and fill to 2 litre with water. Add sugar, lemon juice and vanilla bean and bring to boil. Boil for 3 min, then bottle the syrup. Close the bottles directly.
For the lemonade mix 150g of syrup with 850g with sparkling water in bottle and put it in the fridge.