Rhubarb Syrup, Sharbat-eh Rivas
Rhubarb Syrup (Sharbat Rivas) recipe, a perfect spring and summer homemade cordial.
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Servings: Makes about 1.5L (6 cups/15 servings)
Calories: 85kcal
Equipment
- Knife
- Chopping board
- saucepan
- ladle
- strainer
- bottles to store the syrup in
Ingredients
- 500 g rhubarb stalks
- 300 g white sugar
- 500 ml water
- 5 cm ginger (optional)
Instructions
- Rinse the rhubarb well and chop them up into 5cm (2in) stalks.500 g rhubarb stalks
- Place everything into a saucepan and bring to a gentle boil on medium heat. No need to skim any surface scum. If you don't boil it vigorously, there will hardly be any.300 g white sugar, 500 ml water, 5 cm ginger
- Lower the heat right down and simmer for 25-30 minutes until the rhubarb has fallen apart.
- Strain into a sterilised jar or bottle, either using a fine mesh strainer or a muslin cloth lined strainer, as discussed above.
- Store in a cool place and use within 2 weeks. If it lasts that long! I tend to keep mine in the fridge, although it's not necessary, given all that sugar!
- To serve, just dilute with water, as you would any cordial, at a ratio of 1:4 (syrup:water). But this is a matter of taste.
Nutrition
Calories: 85kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 98mg | Fiber: 1g | Sugar: 20g | Vitamin A: 34IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 1mg
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