Rhubarb Rosewater Syrup

By neysa

This recipe is from the amazing Heidi from 101 Cookbooks. Click the link to check out her wonderful blog and see step by step instructions w/ photos.

Heidi's Notes: I use lime here, I think it really adds something, a needed edge. That said, lemon is quite nice as well.

Ingredients

• 4 large / 500 g / 1 pound rhubarb stalks, chopped
• 2 cups / 400 g granulated sugar
• 2 cups / 240 ml water
• 2-3 tablespoons freshly squeezed lime juice, or to taste
• scant 2 teaspoons rosewater, or to taste
• rose petals, optional

Preparation

Step 1

Combine the rhubarb and sugar in a medium, thick-bottomed saucepan. Stir well, and leave for 45 minutes or so (unheated), stirring now and then.

Add the water and bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Continue to simmer for another 15-20 minutes, until the rhubarb starts to break down. Carefully strain into a bowl through a of cheesecloth-lined strainer. Transfer to a clean saucepan, stir in the lime juice, and bring to a simmer. Let simmer over medium heat for another 15 minutes or until the syrup has reduced quite a bit and thickened. Remove from heat and allow to cool completely.

Stir in the rosewater a bit at a time, until it is to your liking. Rose water can be quite an assertive flavor, so be judicious to start. It keeps, refrigerated, for a week or so.

Serve over yogurt, in soda water, or drizzled over waffles.

Makes one medium jar of syrup.

Prep time: 45 min - Cook time: 30 min