Honey Child’s Rhubarb & Vanilla Syrup
- 2 oranges
- 2 lbs of rhubarb (chopped into 1 inch pieces)
- 4-5 cups sugar
- 2 TBS of Vanilla Bean Paste (the best you can find)
- ….and a pinch of salt
- Method:
- Cut thick strips of orange zest then squeeze the juice into a saucepan.
- Place the rhubarb with the sugar and orange zest in the pan with the juice and set over a high heat.
- Bring to a simmer and cook for 10 minutes.
- Place a sieve over a mixing bowl.
- Carefully press the rhubarb through the sieve with a wooden spoon, pressing down to extract as much of the juice as possible.
- Discard the solids. Then stir in Vanilla Past and a pinch of salt and allow the juice to cool before pouring it into a sterilised bottle.
- This will last for 2 months in the fridge or 6 months in the freezer.
- Chill, then enjoy.
I serve it like this……..
To drink stir into Soda water &Gin or Vodka, or mineral water, or Lemonade.
Or on top of Apple Pie, Vanilla Poundcake or Ice cream
