Every spring, i begin the preserving season with sirups. Simply because you get easily bored with only water to drink. And because we have so much of harvest in the garden. Once you make your own sirup, you wont ever go back to buying one in the shop. It is so simple to make. Also handy, when you have visitors craving soft drink.
You will need:
1 big lemon, the juice of it
1 kg of rhubarb washed and cut into 1.5 cm pieces
400 g of sugar
400 ml of water
In the pot, cook the rhubarb with water for about 20 minutes, until the rhubarb is soft. Then pour it over thick sieve and press with a spoon, to get out as much juice as possible. You can use the leftover for as a yoghurt topping with some honey on the top. Cook the juice you get in the pan with sugar and lemon juice for about 5 minutes since it starts boiling, or until the sugar melts. Ready and hot sirup pour into mason jars, close and turn upside down, until it gets cold, than store the jars in a cool and dark place. If you wont use a mason jars, you have to store your sirup in the fridge.
It is lovely to serve it with a hint of mint or soda water, enjoy.