No-cook Rhubarb Syrup
  1. Put rhubarb and ginger in a jar. Pour over sugar, shake and leave in room temperature for two days.

  2. Shake again so the sugar dissolves.

  3. Strain the mixture through a fine mesh sieve or cheesecloth into a clean jar. Press gently to extract as much liquid as possible.

  4. Refrigerate the syrup in a sealed container. It will last for one year.

  5. Use the left-over rhubarb in cake or tart.

Course🧅Condiment

Diets🌱Vegan🌾Gluten-free...

Category🍯Syrup

Cuisine🇺🇸American

Occasions🧉Beverage Enhancer📆Everyday

Season🌸Spring

DifficultyEasy ⏰

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