Rhubarb, Rose & Strawberry Syrup
for
Cocktails and Cordials
One of the joys of spring is the promise of rebirth in the garden; apart from the burgeoning buds on all the fruit trees and bushes, the delicate blush blossoms bursting forth under gentle rain and sultry sunshine, there’s more treasure to be discovered, usually under a large terracotta pot – RHUBARB. We have four rhubarb crowns in our garden in France, all of them with impeccable breeding, as they were transported and then transplanted from my mum’s (and her neighbour’s) garden in Yorkshire, home to the famous Rhubarb Triangle.
Image: Talking Rhubarb
The Rhubarb Triangle is only 9 square miles (about 23km), but is the UK’s leading rhubarb producing area. The triangle links Wakefield, Morley and Rochwell together as the main axis, and within this area, there are numerous producers growing the area’s famous forced rhubarb in candlelit sheds. Being a native of Siberia, rhubarb thrives in this part of Yorkshire, where wet and cold winters are the norm and not the exception. In the good old days, this part of Yorkshire produced 90% of the world’s forced rhubarb, which is a a staggering amount.
But back to my garden rhubarb – which is now in full growth and is providing us with several sticks a day. My love of rhubarb is well-known, and regular readers will remember that Janice (Farmersgirl Kitchen) and I recently hosted a recipe round-up for rhubarb recipes here: Blog Hop and Linky Party: The Great British Rhubarb Recipe Round-Up! The linky party must have resonated with lots of readers, as Janice and I were amazed and happy to receive over SIXTY recipes! Please do pop over to the link (shared above) to see all the amazing recipes that we were added.
Inspired by all the recipes that were shared, I decided to go a little off-piste and create a syrup with my latest rhubarb haul. Using some rose-water and a punnet of new season’s strawberries, along with my home-grown rhubarb, I created today’s recipe for Rhubarb, Rose & Strawberry Syrup. Simply made by baking the fruit in the oven, for a more pronounced flavour and colour, this is not a preserved syrup, but will last for up to a week in the fridge once made.
The syrup is a wonderful rosy pink colour and tastes of rhubarb with highlights of sweet strawberries and a hint of floral rose. Perfect for cordials and in creamy desserts such as rhubarb fool, this syrup is also fabulous when added to sophisticated cocktails. Having made the syrup, it was time to test it, and what better way can there be to test drive this glowing fruity syrup than in a luxurious and elegant cocktail, enter another new recipe (to be shared soon) for Rhubarb Champagne Cocktails.
Before I share this new cocktail recipe next week, why not have a go at making my Rhubarb, Rose and Strawberry Syrup first – you’ll then have a batch waiting for these champagne cocktails if the mood takes you to make them next weekend! I’m off to do a spot of weeding now, as a garden doesn’t weed itself, but do pop back soon to see my next series of new recipes, culinary notes and travel news. Have a relaxing Sunday, Karen
Rhubarb, Rose and Strawberry Syrup
Print recipe
| Serves | 1 medium bottle or jar |
| Prep time | 1 hour, 15 minutes |
| Cook time | 20 minutes |
| Total time | 1 hour, 35 minutes |
| Dietary | Gluten Free, Vegan, Vegetarian |
| Meal type | Beverage |
| Misc | Gourmet, Pre-preparable, Serve Cold |
| Occasion | Birthday Party, Casual Party, Easter, Valentines day |
| Region | British |
| By author | Karen S Burns-Booth |
Ingredients
- 450g rhubarb, cut into small pieces
- 1 x 250g punnet strawberries, trimmed and hulled
- 200g white sugar
- 1 teaspoon rose water
Note
A beautifully flavoured fruit and floral syrup that is made by roasting the fruit for a more intense colour and flavour; use this in all your celebratory cocktail recipes or as a refreshing cordial. Also wonderful in icing for cakes, creamy desserts and classic fools.
Directions
| Step 1 | Pre-heat oven to 200C/400F/gas mark 6. |
| Step 2 | Place the rhubarb and strawberries into a large oven proof tray and sprinkle the sugar over the top. |
| Step 3 | Cover with tinfoil and bake for 15 to 20 minutes, until the fruit is just soft and has released lots of juice. |
| Step 4 | Spoon the fruit into a muslin lined sieve over a large bowl and let it drip for about an hour. Pour the residual juices from the roasting pan into the bowl. |
| Step 5 | Set aside the fruit for pies, crumbles, cakes, tarts or fools and add the rose water to the collected syrup in the bowl. Mix and pour the syrup through a muslin lined funnel into a small covered jar or bottle with a lid. |
| Step 6 | Store for up to one week in the fridge and use in cordials, cocktails, fools and desserts. |
The Great British Rhubarb Recipe Round-Up:
Donna says
Wow–I’m a sucker for anything flavoured with rose, and with strawberry and rhubarb too, I’m over the moon. This is tomorrow’s project. Thank you, Karen!
Karen Burns-Booth says
Thanks Donna! I hope your project goes to plan and you enjoy your syrup! Karen
Glamorous Glutton says
What a lovely way to use rhubarb. The rose and strawberry will just enhance the cordial. I bet it was really delicious with a bit of bubbly. GG
Karen Burns-Booth says
Thanks GG – yes, this fruit and floral syrup worked a treat when added to a glass of bubbles! Karen
Choclette says
I’ve made rhubarb syrup and rose syrup and strawberry syrup, but never the three combined Karen – it looks glorious and such a beautiful colour. As for the famous Yorkshire forced rhubarb, I’ve never ever tried it – shocking!
Karen Burns-Booth says
I too have made all three as virgin syrups too Choclette, but the combination of all three was quite frankly sublime!
Eat Your Heart Out says
What a great idea. We wasted alot of rhubarb last year, as i’m not a fan of crumbles and the like. So I’ll be giving this a go once I have a crop. Px
Karen Burns-Booth says
Thanks so much – I love syrup made with florals and fruit, and this one was particularly lovely.
Ceri @ natural kitchen adventures says
I’m about to hunt for rhubarb to make a rhubarb and strawberry compote for a cooking class. This looks way more indulgent and fun though. Never much liked rhubarb growing up – its most definitely an adult fruit!
Karen Burns-Booth says
Thanks Ceri! I hope your hunt was productive! Karen
Louisa Foti says
Now here’s a recipe right up my street Karen! There’s been lots of seasonal cocktail experimentation going on at Eat Your Veg HQ lately using strawberries and rhubarb…but as yet not together. Your syrup sounds stunning, and I’m reckoning it would go equally as well with prosecco, yes please!.
Karen Burns-Booth says
Thanks Lou – it is now a favourite cordial flavour in the L and L household! Karen
Nayna Kanabar says
I can almost smell the fragrance from this syrup.I love anything with rose. it must taste heavenly.
Karen Burns-Booth says
It does taste heavenly Nayna!
Colette says
Oh this sounds amazing! I’m already looking forward to trying this and enjoying with some bubbly on a summer’s evening in the garden. I love your blog – so many beautiful recipes and photographs!
Karen Burns-Booth says
Thanks so much Colette! I hope you make this and enjoy it with bubbles this summer!
Briget says
fantabulous!!! so enjoying this soon. could i can it for a summer party?
Karen Burns-Booth says
It would be perfect for a summer party Brigit!