Rhubarb, Rose and Strawberry Syrup
Print recipe
| Serves | 1 medium bottle or jar |
| Prep time | 1 hour, 15 minutes |
| Cook time | 20 minutes |
| Total time | 1 hour, 35 minutes |
| Dietary | Gluten Free, Vegan, Vegetarian |
| Meal type | Beverage |
| Misc | Gourmet, Pre-preparable, Serve Cold |
| Occasion | Birthday Party, Casual Party, Easter, Valentines day |
| Region | British |
| By author | Karen S Burns-Booth |
A beautifully flavoured fruit and floral syrup that is made by roasting the fruit for a more intense colour and flavour; use this in all your celebratory cocktail recipes or as a refreshing cordial. Also wonderful in icing for cakes, creamy desserts and classic fools.
Ingredients
- 450g rhubarb, cut into small pieces
- 1 x 250g punnet strawberries, trimmed and hulled
- 200g white sugar
- 1 teaspoon rose water
Note
A beautifully flavoured fruit and floral syrup that is made by roasting the fruit for a more intense colour and flavour; use this in all your celebratory cocktail recipes or as a refreshing cordial. Also wonderful in icing for cakes, creamy desserts and classic fools.
Directions
| Step 1 | Pre-heat oven to 200C/400F/gas mark 6. |
| Step 2 | Place the rhubarb and strawberries into a large oven proof tray and sprinkle the sugar over the top. |
| Step 3 | Cover with tinfoil and bake for 15 to 20 minutes, until the fruit is just soft and has released lots of juice. |
| Step 4 | Spoon the fruit into a muslin lined sieve over a large bowl and let it drip for about an hour. Pour the residual juices from the roasting pan into the bowl. |
| Step 5 | Set aside the fruit for pies, crumbles, cakes, tarts or fools and add the rose water to the collected syrup in the bowl. Mix and pour the syrup through a muslin lined funnel into a small covered jar or bottle with a lid. |
| Step 6 | Store for up to one week in the fridge and use in cordials, cocktails, fools and desserts. |
