This weekend welcomes the start of winter with a rainy few days. I for one, love the excuse to stay in and catch up on some relaxing. Well I call it relaxing but it’s just staying at home, cleaning, baking and repotting some of my plants to make more space on the balcony etc etc.
When I first made this syrup it was to accompany a semi-sweet sparkling wine on a picnic in the park. I was honestly surprised how well it worked, balancing perfectly together with the wine. It was a warm Autumn day and the leaves were in full change, so beautiful. If only I remembered my camera.
The syrup would also work swirled through some natural yoghurt or drizzled over vanilla ice cream. Don’t waste the remaining rhubarb either! Use it over muesli or porridge but remember to remove the spices before storing in the fridge.
Spiced Rhubarb Syrup
250g caster sugar
6-8 stalks rhubarb, cut into 5 cm pieces
1/2 a star anise
1 stick cinnamon
thumb size piece of ginger, sliced
squeeze of half a lemon
First make the simple syrup by heating the sugar and water in a saucepan over a low-medium heat until the sugar is dissolved. Then add the remaining ingredients and simmer gently until the rhubarb is soft.
Strain through a sieve lined with cheesecloth. Stir the rhubarb to remove most of the liquid. If you want a clearer syrup and have the patience let the liquid drip out without forcing or stirring the rhubarb. Leave to cool then store in a jar in the fridge.