Rhubarb Ginger Syrup

October 3, 2010

If the science report on fruit flies’ affinity for fizzy drinks is to be believed, the fruit fly in me is coming to life.  I’ve been drinking way too much fizz out of a can because each day seems to be getting hotter than the previous. Really need October to go by quickly. Plus, I’m really looking forward to planting some San Marzano tomatoes and Spanish yellow chillies.

I decided to make myself a bottle of syrup to top some club soda with, instead of drinking the caffeine and sugar concentrated drinks. And when I saw gorgeous hot pink stalks of rhubarb on the market shelves, it was confirmed – I’d make some rhubarb syrup.

This one’s a genius recipe – the variations for this recipe are only limited by your imagination, and better still – there is no waste! You use the syrup for your drinks and the pulp makes a delicious jam spread on toast. Your grandmom will be proud.

Before I move on to the recipe, here are the winners for the two giveaways. Drumroll….

Hand-made silk clutch: Nags from Singapore!
Popina + Vanilla Bean giveaway: Adriana from Oregon, USA!

Congratulations, girls! Please email me your addresses and I will have your goodies sent out to you.

Now, back to the rhubarb recipe.

Rhubarb and Ginger Syrup Recipe

Adapted from: The Kitchn

4 cups / 600-700g pink rhubarb, chopped into cubes
1 inch ginger, sliced
1 cup / 200g sugar
1 cup / 200ml water

  1. Put all the ingredients together in a saucepan and let it simmer for about 15-20 mintutes, until the rhubarb becomes pulpy and has completely disintegrated. Strain through a sieve and once cooled, store in a sterilised glass bottle.
  2. I added a few slices of ginger to the bottle so that the flavour of the syrup gets richer as it steeps.

To make the Rhubarb Ginger Fizz: In a glass, throw in a few ice cubes and then add about 3-4 tbsp syrup over it. Pour club soda. Stir. Drink up. Relax.

Variations:

  • Skip the ginger, and juliennes of basil leaves right before you turn off the heat.
  • Make it plain without any ginger to let the flavour of the rhubarb shine through.
  • Split and scrape ½ a pod of vanilla and throw in in while cooking down the rhubarb.

{ 20 comments… read them below or add one }

1 arjwiz October 3, 2010 at 8:09 PM

That fizz looks awesome!

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2 Priya October 3, 2010 at 9:05 PM

Very droolworthy syrup, looks soooo tempting..

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3 Poonam October 3, 2010 at 9:49 PM

it looks so good!! im sure its perfect to beat this heat!

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4 Natasha October 4, 2010 at 12:10 AM

Hi Shaheen,
Gosh, this sounds so refreshing! Will have to scout Delhi for rhubarb!
cheers

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5 nags October 4, 2010 at 9:25 AM

oh my! i am on a roll!! second giveaway within 3 months :D

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6 Trisha October 4, 2010 at 12:28 PM

i’d love to try this out … where in mumbai did u find rhubarb???

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7 The Purple Foodie October 4, 2010 at 5:28 PM

Nature’s Basket.

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8 Chaitali October 4, 2010 at 9:44 PM

Could you please send send some of the Bombay heat this way along with a jar of the wonderful syrup? :)

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9 Sunshinemom October 5, 2010 at 8:09 AM

Wow! That last one in the glass with the white on top is seductive!!

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10 Anonymous October 6, 2010 at 12:43 PM

what was your criteria for choocsing the giveaway winners? I would like to know

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11 The Purple Foodie October 7, 2010 at 10:41 AM

If you leave an anonymous comment, I don’t think I’m answerable to you.

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12 Sneha October 7, 2010 at 11:49 AM

Wow! I hope I run into these too, visited Nature’s Basket (the one in Worli) several times but no luck :-(

It was great seeing you featured in the Mumbai Times yesterday! All the very best to you!

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13 chocolate freckles October 9, 2010 at 7:17 AM

Where else would you use this syrup??

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14 The Purple Foodie October 9, 2010 at 8:45 PM

For drinks only, I suppose.

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15 Stephanie October 9, 2010 at 10:05 PM

This looks so tasty! It’s been really really hot here too, which is fine with me because prairie winters last until april so i’m glad to put that long cold period off for a while longer

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16 Maitreyi October 15, 2010 at 12:05 PM

just made this !!! just what i needed on a scorching hot day !!! thanks alot shaheen !! :)

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17 hannah November 13, 2010 at 2:50 PM

I wish it was rhubarb time now. Darn. That will take a few more many months :)

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