RHUBARD GINGER MIXER SYRUP (CORDIAL)
It’s rhubarb season around here and I went out and harvested my first big armful yesterday. This is a family favourite and delicious way to cool down and hydrate during the dog days of summer and a great solution if you have a big patch of rhubarb in the backyard. We blend 3 tbsp of this syrup over ice with a can of Fresca, muddled mint and a squeeze of fresh lime juice for a perfectly RIDICULOUS flavour burst of summer.
8 cups rhubarb, chopped
4 cups sugar
4 cups water
Juice of one lemon
Thumb size piece of ginger, chopped…more if you like it spicy
Pinch of salt
Wash and chop the rhubarb and ginger into approximately 1 inch pieces. No need to peel the ginger.
Place the water, sugar, and rhubarb, ginger, lemon juice and salt in a large stock pot and simmer for 30 minutes.
Let cool.
Strain through cheesecloth, squeezing out the extra juice.
Store in refrigerator for up to a month.
