Both tangy and sweet, this rhubarb sugar syrup is the perfect base for a refreshing cocktail.
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Combine the sugar and 1 cup (250ml) water in a medium saucepan over low heat. Cook, stirring, for 2-3 mins or until the sugar dissolves. Add the rhubarb. Bring to the boil over high heat. Cook for 10 mins or until syrup thickens slightly. Set aside to cool completely.
Strain through a fine sieve into a clean jar. Place in the fridge to chill.
COOK. STORE. SAVE.
Use it up: This rhubarb sugar syrup is the not-so-secret ingredient in our Rhubarb and Raspberry Cocktail.
Clever storage: Don’t toss the rhubarb after making the syrup. Store in an airtight container in the fridge for up to 1 week. Spoon it over yoghurt or porridge.