A few days ago, when the rhubarb in my garden was wonderfully big, I decided to make some syrup out of it. I love the combination of rhubarb and strawberries and to add some extra freshness, I put in some pineapple mint as well.It was my first try at syrup-making and it was a great success. Isn’t the colour simply spectacular? And the taste….oh, I love to enjoy a cool glass of water with a bit of this wonderful syrup on a sunny afternoon – and on the rainy days, the drink feels even more like spring in a glass. Enjoy!
Rhubarb Strawberry Syrup with Pineapple Mint
yield: about 4 dl
preparation time: 30 min
total time: 1 day (the rhubarb should be left to draw in sugar overnight)
- 620g rhubarb
- 300g sugar
- 230g strawberries
- juice of 1 lemon
- 3 dl water
- 1 stem of pineapple mint
- Dice the rhubarb finely and let it draw in the sugar over night in a bowl.
- On the next day, dice the strawberries finely, too, and cook them together with all the other ingredients for at least 30 minutes.
- Sieve the mixture. Then, bring it to the boil again and cook it until the mixture is reduced as much as you like. Remove the foam carefully with a spoon.
- Fill the hot syrup into the pre-heated bottle (until just under the rim) and let it cool down turned-over on an isolating surface.
- You can store the syrup unopened in the dark for about half a year. Enjoy it with water or use it for desserts.
(recipe inspired by “Das Knusperstübchen”)
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(Both English and German versions available!)