Rhubarb Peel Syrup
By: Adina Beck
Published: Wednesday, May 27, 2015 - 2:21am

Ingredients




250 g/ 8.8 oz rhubarb peel
1 kg/ 35.2 oz granulated sugar
10 g/ 2 ¼ teaspoons citric acid
1 liter/ 4.2 cups/ 33.8 fluid oz water

Preparation

1 Wash rhubarb thoroughly before peeling it. Measure the peel and place it in a pan. Add the rest of the ingredients and bring everything to a boil. Turn the heat down and let the syrup cook, uncovered for 30 minutes. If you make the double amount give it 5 more minutes cooking time. Take the syrup off the heat, let cool down and keep in the fridge or cellar for 24 hours. 2 Strain the syrup and discard the peel. Pour the syrup back into the pan, bring to a boil and simmer, uncovered for 10 minutes. Pour into the sterilized bottles and seal.

About

A genius rhubarb syrup recipe, which uses something that you would normally throw away: the peel of the rhubarb