RHUBARB SYRUP
This syrup, used in Rhubarb Fizz, is also delicious in lemonade or straight Prosecco, folded into whipped cream, or over ice cream.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Spring Recipes
Time 30m
Yield Makes 2 1/4 cups
Number Of Ingredients 4
Steps:
- Combine sugar, water, vanilla pod and seeds, and rhubarb in a medium saucepan and bring to a boil, stirring to dissolve sugar. Simmer until rhubarb is tender, about 3 minutes. Let cool completely. Remove vanilla pod before serving, if desired.
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Tanjid Samir
[email protected]This syrup is amazing! I can't wait to try it in all sorts of different recipes.
Swiftfox2010
[email protected]I had some trouble with the consistency of the syrup. It was a bit too thin for my liking.
Shannon ray Martin
[email protected]This syrup is a bit tart for my taste, but I still enjoyed it. I think it would be great in a cocktail or mocktail.
Arah Tawhitapou
[email protected]I've never made rhubarb syrup before, but this recipe was so easy to follow. I'm so glad I tried it, because it's delicious!
malik azmatali
[email protected]This is a great recipe for using up extra rhubarb. I always have a lot of rhubarb in the summer, and this is a great way to use it up.
Mahendra Sharma
[email protected]I love how this syrup can be used in both sweet and savory dishes. It's perfect for adding a touch of tartness to grilled meats or roasted vegetables.
amir abbasi
[email protected]This is the best rhubarb syrup I've ever had! The flavor is amazing and it's so easy to make. I'll definitely be making this again and again.
Tomiwa Kehinde
[email protected]This syrup is so versatile! I've used it in everything from cocktails to desserts, and it's always a hit. It's also incredibly easy to make, which is a bonus.
E M X Z
[email protected]I love the flavor of this rhubarb syrup! It's so tart and refreshing, and it's perfect for using in cocktails or mocktails. I also like to drizzle it over pancakes or waffles.
Munachi Sweet
[email protected]This rhubarb syrup is incredibly easy to make and has a beautiful, vibrant color. The tartness of the rhubarb is perfectly balanced by the sweetness of the sugar, and the syrup has a lovely, thick consistency. I used it to make rhubarb soda, which wa