HOMEMADE RHUBARB CORDIAL (RHUBARB SYRUP)
Homemade Rhubarb Cordial (Rhubarb Syrup) transforms sharp rhubarb into sweet & most refreshing drink. Simply dilute with either still or sparkling water to make beautifully thirst quenching beverage. Great in cocktails too!
Provided by Jo Allison
Categories Beverages Cocktails Drinks
Time 25m
Number Of Ingredients 5
Steps:
- Put rhubarb, sugar, grated ginger (if using), lemon zest, juice and water into large pan or stockpot and give them a mix.
- Put the pan on a medium heat and bring to boil. Let it simmer for 10-15 minutes until rhubarb turns soft and mushy and sugar dissolves.
- Take the pan of the heat and prepare the bowl or large measuring jug you can easily fit the sieve on. Strain the cordial (syrup) through the sieve. I usually help to speed up the process with the spoon but if you are after a really clear syrup you might want to leave it be for a few hours as the syrup drips slowly into a bowl. Whichever way you choose, it does not affect the flavour!
- Pour the cordial (syrup) into prepared sterilised bottles (see above for details) and chill in the fridge.
- Dilute 50ml cordial (syrup) to 150ml water.
- Enjoy with some ice!
Nutrition Facts : Calories 79 kcal, Carbohydrate 20 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 3 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
RHUBARB SIMPLE SYRUP
The uses for simple syrup are endless and this rhubarb version brings a unique and delicious flavor to whatever you add it to. Mix 1 to 2 ounces into sparkling water, iced tea, champagne or a cocktail, or drizzle over ice cream or pancakes! Store in a glass jar in the fridge for up to 1 week. May be frozen for later use.
Provided by France C
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 30m
Yield 24
Number Of Ingredients 3
Steps:
- Bring rhubarb and water to a boil in a saucepan over medium-high heat. Reduce heat to medium and simmer until rhubarb is falling apart, about 10 minutes.
- Line a strainer with a double layer of cheesecloth, set over a bowl, and strain mixture. Gently press on rhubarb with a wooden spoon to squeeze out any remaining juice. It should yield about 2 cups of liquid. Discard pulp or save for another use.
- Return liquid to the saucepan over medium heat and stir in an equal amount of sugar Heat until sugar is dissolved, 2 to 3 minutes. Skim any foam from the top of the syrup. Let cool.
Nutrition Facts : Calories 68.8 calories, Carbohydrate 17.6 g, Fiber 0.4 g, Protein 0.2 g, Sodium 1.4 mg, Sugar 16.9 g
PERSIAN RHUBARB SYRUP
Add some seltzer or ginger ale and ice and this drink is a winner! Also can be used as an ice cream topping!
Provided by breezee1984
Categories Beverages
Time 1h
Yield 5 serving(s)
Number Of Ingredients 4
Steps:
- Put the rhubarb in a large stainless steel pan along with 3/4 cups water.
- Bring to a boil.
- Cover, turn heat down to low, and simmer for 30 minutes.
- Strain, saving only the juice.
- Put the rhubarb juice back into a clean stainless steel pan.
- Add the sugar and lime juice.
- Stir and bring to a simmer gently for 30 minutes or longer, until the juice turns slightly syrupy.
- Strain into a clean jug or pitcher, cover and cool.
- To make into a drink, pour 1/2 inch of syrup into a glass and add 4 ice cubes. Fill to top with seltzer or ginger ale and add mint sprig.
Nutrition Facts : Calories 778, Fat 0.6, SaturatedFat 0.1, Sodium 14.6, Carbohydrate 200.5, Fiber 5.3, Sugar 184.3, Protein 2.9
RHUBARB SYRUP
Rhubarb cooks down so quickly, this project takes less than an hour and the payoff is astonishing. It also has a pleasing economy: you get a lovely syrup to make drinks with, alcoholic and nonalcoholic, while the fibrous pulp that you strain off may in fact be the best part, spooned atop yogurt with fresh strawberries, or as a silky, tart ice-cream topping. This could be made as a simple syrup, but it's hard then to adjust the sweetness for differing tastes and applications. Sometimes you want to incorporate it as a sour into drinks that have other sweetened ingredients; and if you want to use the pulp on ice cream or sweetened yogurt, keeping it tart is a better option. So, just just simmer down the fruit with one vanilla pod and use it unsweetened, which offers more room to maneuver.
Provided by Toby Cecchini
Categories non-alcoholic drinks
Number Of Ingredients 3
Steps:
- Wash the rhubarb in cold water, trim the ends, and cut into 1/2-inch pieces. (There's no need to peel them or worry about the fibers, as these simply melt down.) Place the fruit in a 6 to 8-quart pot and add cold water to cover. Bring to a boil, immediately reduce the heat to a low simmer, and cover, stirring occasionally. When all the chunks have broken down into a uniform soup - 20 minutes or so - remove it from the heat. Uncover and allow to cool. As soon as it is cool enough to handle, ladle into a fine-mesh strainer over a spouted collecting bowl. (You may have to do this in batches.) The pulp will become a mass, so stirring it in the strainer with a wooden spoon will allow it to drain better. Once it's drained, put the pulp and the syrup into separate containers and refrigerate immediately. Makes 2-plus liters of syrup and 2 pounds of pulp. Will keep for a week refrigerated.
Nutrition Facts : @context http, Calories 87, UnsaturatedFat 1 gram, Carbohydrate 18 grams, Fat 1 gram, Fiber 7 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 37 milligrams, Sugar 5 grams
RHUBARB SYRUP
I made this today after finding some very expensive rhubarb at the store. I got the original recipe from Vegan Dad's site: http://vegandad.blogspot.com/ I added it to my Organic Ginger Ale and wow, what a delicious drink! It is also good added to lemonade or even tea.
Provided by Chef Joey Z.
Categories Beverages
Time 1h
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in a large stock pot and bring to bubbling. Reduce heat, cover, and simmer for 30 minutes or until rhubarb is cooked down and falling apart.
- Strain rhubarb through a fine sieve, taking a much liquid as you want (you now have tasty stewed rhubarb).
- Put the liquid in a stock pot that can hold about 3 times the volume of the liquid. Bring to bubbling over high heat (it will foam up like cray, so use a large pot).
- Stir rapidly, until foam goes down, then cook and stir for about 5 minutes, until liquid has become glossy. Cool and store in the fridge, adding to drinks as you see fit.
Nutrition Facts : Calories 188.1, Fat 0.2, SaturatedFat 0.1, Sodium 16.2, Carbohydrate 46.6, Fiber 2.2, Sugar 35.6, Protein 1.1
KHORESH RIVAS (SAVORY RHUBARB AND BEAN STEW)
In Iranian cuisine, rhubarb is often used in savory dishes rather than in sweet ones. The hearty pinkish-red stalks, which cook down quickly and tenderize, provide just the right amount of tang to herb-based stews like khoresh rivas. Typically, this bright and flavorful dish is prepared with red meat, but hearty butter beans star in this vegetarian version. Fresh herbs are used in impressively large amounts in this cuisine, often holding their own as main ingredients. Mint and parsley are a common combination for the base of many stews. Gently frying the herbs separately before adding them to the stew concentrates their flavors, adding layers of depth. This stew tastes even better the next day. Serve khoresh rivas with rice and a side of plain yogurt.
Provided by Naz Deravian
Categories dinner, lunch, beans, soups and stews, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Bring a few tablespoons of water to a boil in a small pot. Let the boiling water stand for 2 minutes to allow the temperature to drop slightly while you grind the saffron. Using a mortar and pestle (or a small bowl and the handle of a wooden spoon), grind a pinch of sugar with the saffron to a fine powder (you should have about ¼ teaspoon total). Add 2 tablespoons of the hot water, gently stir, cover and let steep until ready to use.
- In a large pan, heat ¼ cup of olive oil over medium. Add the parsley and cook, stirring frequently, until fragrant and slightly darkened, about 8 minutes. Drizzle in more oil if the pan seems too dry. Add the mint and cook, stirring frequently, until fragrant, about 5 minutes. Keep in mind that mint burns very quickly. Remove from the heat and set aside until ready to use. (You'll reuse this pan.)
- In a large, deep sauté pan with a lid, or a Dutch oven, heat ¼ cup of the olive oil over medium-high. Add the onion and cook, stirring frequently, until golden brown, about 10 minutes. Sprinkle with a little salt, and reduce the heat to medium. Add the turmeric, stir and cook until fragrant, about 30 seconds. Add the beans, season well with salt and pepper, and cook, gently stirring without breaking the beans, until the flavors have mingled, about 5 minutes. Taste a bean and make sure it's salted to your liking. The turmeric might feel overpowering at this point, but it will mellow as the stew simmers.
- To the beans, add the parsley and mint mixture (keeping the pan handy), 2 cups water and half of the saffron water, and season with salt. Gently stir and bring to a rapid simmer. Partly cover, reduce the heat to low and simmer, occasionally stirring, for 30 minutes, until the flavors have mingled and the oil rises.
- Add the rest of the saffron water, the lemon juice and 1 tablespoon sugar. Stir and simmer, partly covered, for 15 minutes. Taste as the stew simmers and season as needed. Add more water to the stew if necessary to make it juicier, or remove the lid to reduce the liquid. There should be plenty of liquid to spoon over rice, but it shouldn't be soupy. The stew can be made 1 day in advance up to this point.
- Meanwhile, wipe clean the reserved pan from the herbs. Add the remaining 1 tablespoon of olive oil to the pan and heat over medium. Add the rhubarb and cook until the color deepens on each side, about 2 minutes per side. You're not fully cooking the rhubarb here; it should maintain its shape and still have a slight bite to it, as it will finish cooking in the stew.
- Gently place the rhubarb pieces in the stew, increase the heat to medium-low and cook, partly covered, until the rhubarb is tender and releases its tangy flavor, about 10 minutes. Don't stir the rhubarb; you want it to maintain its shape and not turn mushy. Taste the stew as it simmers; add more lemon juice for extra acidity, if needed, and more sugar for balance, if you like. Serve over rice.
More about "persian rhubarb syrup recipes"
RHUBARB SYRUP RECIPE (SHARBAT-E RIVAS), HOMEMADE CORDIAL
From linsfood.com
5/5 (26)Total Time 45 minsCategory DrinksCalories 85 per serving
- Place everything into a saucepan and bring to a gentle boil on medium heat. No need to skim any surface scum. If you don't boil it vigorously, there will hardly be any.
- Strain into a sterilised jar or bottle, either using a fine mesh strainer or a muslin cloth lined strainer, as discussed above.
BEST KHORESH 'EH RIVAS RECIPE - HOW TO MAKE PERSIAN …
From food52.com
Reviews 10Servings 4-6Cuisine PersianCategory Dinner
RHUBARB SYRUP - NOSHING WITH THE NOLANDS
From noshingwiththenolands.com
RHUBARB SYRUP | HOW TO MAKE HOMEMADE RHUBARB …
From savoringthegood.com
EASY RHUBARB SYRUP RECIPE | A FARMGIRL'S DABBLES
From afarmgirlsdabbles.com
SHAMSI DAVIS' PERSIAN RHUBARB SYRUP (SHERBET-I-RIVAS) RECIPE | EAT …
From eatyourbooks.com
SIMPLE RHUBARB SYRUP FROM SCRATCH RECIPE | B VINTAGE STYLE
From bvintagestyle.com
RHUBARB SYRUP | CANADIAN LIVING
From canadianliving.com
HOMEMADE RHUBARB SYRUP - RHUBARB SIMPLE SYRUP RECIPE - TORI …
From toriavey.com
RHUBARB SYRUP - HOMEMADE SIMPLE SYRUP RECIPE - HONEYBUNCH …
From honeybunchhunts.com
40 GREAT BRITISH RECIPES FOR A ROYALLY GOOD OCCASION
From smh.com.au
21 NOWRUZ RECIPES | DISHES FOR PERSIAN NEW YEAR - FOOD.COM
From food.com
PERSIAN RHUBARB SYRUP RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RHUBARB SIMPLE SYRUP RECIPE (FOR COCKTAILS, COMPOTES & MORE)
From thekitchn.com
EASY RHUBARB SHRUB RECIPE - NOURISHED KITCHEN
From nourishedkitchen.com
EASY RHUBARB SYRUP (FOR DRINKS!) | HEARTBEET KITCHEN
From heartbeetkitchen.com
CARROTS, BROCCOLINI AND RHUBARB: YOTAM OTTOLENGHI’S GRILLED …
From theguardian.com
WADE MURPHY'S BAKED LEMON CURD & RHUBARB SPONGE
From rte.ie
12+ RHUBARB CANNING RECIPES - PRACTICAL SELF RELIANCE
From practicalselfreliance.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #cuisine #preparation #low-protein #healthy #5-ingredients-or-less #beverages #asian #middle-eastern #iranian-persian #easy #low-fat #dietary #low-sodium #low-cholesterol #low-saturated-fat #healthy-2 #low-in-something
You'll also love