A Rhubarb & Rosewater Syrup is a delightful, fragrant addition to beverages, desserts, or breakfast dishes. Here’s a simple recipe to make this versatile syrup:
Rhubarb & Rosewater Syrup
Yield: About 1 ½ cups
Prep Time: 5 minutes
Cook Time: 15 minutes
Ingredients
- 2 cups rhubarb (chopped into small pieces)
- 1 cup water
- ¾ cup granulated sweetener (use allulose, erythritol, or monk fruit for keto; sugar for traditional)
- 1 tbsp rosewater (adjust to taste)
- 1 tsp lemon juice
Instructions
- Prepare the Rhubarb: Wash and chop the rhubarb into small pieces.
- Cook the Base: In a medium saucepan, combine the rhubarb, water, and sweetener. Bring to a boil over medium heat, stirring occasionally.
- Simmer: Lower the heat and simmer for 10-15 minutes until the rhubarb breaks down completely.
- Strain the Syrup: Pour the mixture through a fine mesh strainer or cheesecloth into a bowl, pressing down to extract all the liquid. Discard the solids.
- Add Flavorings: Stir in the rosewater and lemon juice. Taste and adjust sweetness or rosewater to preference.
- Cool & Store: Let the syrup cool to room temperature before transferring it to a clean, airtight bottle or jar. Store in the refrigerator for up to 2 weeks.
How to Use
- Drinks: Add a splash to sparkling water, cocktails, or tea.
- Desserts: Drizzle over yogurt, panna cotta, ice cream, or cakes.
- Breakfast: Mix into oatmeal, chia pudding, or drizzle over pancakes.
Would you like tips for pairing this with specific drinks or desserts?
