Over the past couple of weeks I have been blessed with my parents plentiful crop of rhubarb!

More of which is yet to be harvested – but I set upon using what I was given to make some yumminess!

I have not really used rhubarb much before, and up until recently, wouldn’t eat it at all. (I had a bad childhood experience, with some rhubarb, a ugly little bug, and many days of yucky bad tummy) So I wasn’t sure what to do with it!

First of all I went for a strawberry and rhubarb cordial/syrup. I really did come out more like a syrup than a cordial. It is beautiful used as a base for rhubarb and strawberry lemonade –  but I am really looking forward to pouring some over a big bowl of vanilla ice cream

rhubarb and strawberry syrup

(I just used a cup I had in the kitchen as a guideline)

approx 3 sticks of rhubarb

2 cups of strawberries

1 1/2 cups of sugar

1 1/2 cups of water

zest & juice of 2 lemons

first cut your rhubarb into small chunks

then remove the little stalky yolks from the strawberries and cut them in half

pop the rhubarb and sugar into a large, thick bottom pan – and heat until sugar begins crystallise

add strawberries and lemon zest into the pan

then add the tepid water

bring to the boil then reduce to a simmmer for approx 20minutes

strain into large bowl (keep gooey mush for later rhubarb yummyness)

add lemon juice

leave to cool

once cool – pour into bottles (this recipe made me just over one pint)

and enjoy in the sun amongst the flowers

I made the lemonade up to 1 part syrup 3 parts water!

more rhubarb love! to follow – looking forward to experimenting

xx

this post has taken part in Stephanie’s showcase party

 who is day dreaming foodie? Im Laura - I am well known for my day dreaming - and love all things edible - I live in a little country cottage, and love making the most of all the great thing available around me - especially if they wind up pretty!