- 1 kg fresh Wakefield Rhubarb
- 1 lt water
- 400g sugar
Clean and rinse the rhubarb trim the ends and chop the rhubarb into small pieces.
Place in a medium pan.
Cover with water and boil. Reduce to a simmer and let the rhubarb cook for about 20 minutes. Skim off any foam that rises that forms on the top.
After about 20 minutes, the rhubarb will fall into mushy and have lost most of its colour.
The water will be a bright pink/red., remove from heat. Strain the rhubarb liquid through a strainer into another clean pan, discard the rhubarb
Add the sugar to the liquid and bring back to the boil, stirring to dissolve the sugar into the syrup. simmer the syrup for 5 minutes till the sugar is fully dissolved, skimming off the foam that rises to the top. (if you need it thicker bil a little longer)
Remove from the heat and cool. Pour into a clean labelled glass container, seal and refrigerate.
The syrup will last for several weeks.