Rhubarb Plum Syrup

 

Rhubarb grew wild in my mother's garden. Growing up, I remember plucking gigantic stalks and munching them right out of the ground while my mom laughed. Rightly so, I'm sure my face was twisted into a pucker from the vegetable's significant tang. These days I prefer my rhubarb mixed with some sweetness. This pretty syrup makes a lovely spring spritzer with sparkling water or an elegant cocktail, like the Ruby Sparkler

Makes 2 Cups (500ml) Syrup

1 cup (122g) diced RHUBARB (from about 2 stalks)
1 ripe PLUM, pitted and sliced into wedges
1 cup (250ml) light AGAVE NECTAR

1. In a medium saucepan, combine all of the ingredients. Add 1¼ Cups (300ml) of water and bring to a boil over high heat, stirring occasionally. Reduce to a simmer and cook until the syrup is bright red and the fruit has fallen apart, about 5 minutes.

2. Pour the syrup through a fine-mesh sieve, catching the strained syrup in a bowl below. (The fruit can be discarded or eaten—I hate to waste!) Allow the syrup to cool and then transfer it to a clean glass jar with a tightly fitting lid. Refrigerate for up to 2 weeks.


(per 2 ounces)
CALORIES 64
Fat 0g (Sat 0g, Mono 0g, Poly 0g)
Protein 0g
Carbohydrates 17g
Fiber 0g
Cholesterol 0mg
Iron 0mg
Sodium mg
Potassium 28mg
Calcium 8mg

No comments (Add your own)

Add a New Comment


code
 

Comment Guidelines: No HTML is allowed. Off-topic or inappropriate comments will be edited or deleted. Thanks.