This is one of my favourite summer drinks to cool down with. Fill your glass with ice, add a little bit of rhubarb syrup and top up with water. Why not try it with tonic water to make it fizz or lemonade for extra sweetness. If you're feeling festive, why not add some rhubarb syrup to your summer punch.
Chop your rhubarb and add it to a saucepan. Add 100 ml of water and the juice of a lemon. Slowly bring to boil and mix once in a while. Reduce the heat, pop a lid on and let it simmer for half an hour.
You only need enough water to start of the rhubarb syrup, but you could add more if you wanted to. However, remember, the more water you add the milder the taste of rhubab will be in your syrup.
Sieve the rhubarb mix to separate the liquid from the rhubarb through a a fine sieve. If you want the syrup to be bright in colour, use a muslin cloth at this stage. Be sure to extract all the liquid from that rhubarb.
And then it's time to get technical. Measure the liquid. You will need 40 grams of sugar for each 100 ml of liquid.
Add the liquid and sugar to a sauce pan, bring to boil while mixing it and let it simmer for about 5 minutes until all the sugar has dissolved and the liquid gets a syrupy consistency.
Let the syrup to cool down and bottle it to a clean glass bottle or glass jar.
If you have loads of rhubarb, I would suggest making double as this will last couple of months in the fridge. I made some of this syrup at the start of the summer and our supply of it has disappeared rather quickly. In addition to the rhubarb drink, some of my favourite combos to to enjoy it with have included...
... strawberries, mint and natural yoghurt for breakfast...
...and meringues, whipped cream, strawberries and mint for dessert.
Luckily the rhubarb is still going really strong at the allotment with new shoots coming out all the time, so there is still time to do more syrup. Off to the allotment to pick up some rhubarb it is then!
Picked and cooked (and eaten) -all within 30 minutes. It doesn't get fresher than that.
It feels like the bean picking season has truly started again as every time we come away from the allotment our pockets are filled with some beans- mainly green and purple French beans, but we did get a few runner beans the other day too and the borlotti beans are coming along too.
This year I have been utterly charmed by the beauty of the Climbing French Bean Blauhilde's flowers. They bring such a gorgeous colour to the allotment, don't you think?
Sometimes you have to do what's best for your pumpkins, which means being cruel and snipping off a tiny start of a pumpkin that has no room to develop where it flowered.
What I've found to be absolutely brilliant to observe, is how the different pumpkin varieties can be recognised from the smallest fruit as they seem to have their distinctive shapes and textures of the skin straight from the beginning. Now, I must admit, rather embarrassingly, that I may have already lost count on our pumpkins.. But that's only a good thing in my books!
While we have been holidaying (photos above), things have gotten a bit out of hand at the allotment. The best word to described the current state of it, is jungle. One big jungle. Without all the animals, of course. I guess we better pack a flask of tea and some baguettes with us and go and spend a good day there.
We started sorting everything out by carrying out an important task- this hardcore, no nonsense, hard duty Fiskars fork finally arrived to its final destination. Thank you L&N&A. I'm sure we will become best of friends with the fork indeed.
More updates to follow- so many wonderful things have happened at the allotment while we were away. Like these beautiful purple french bean flowers had appeared.