Rose & Rhubarb Syrup
Chop 1 lb. rhubarb stalks and combine with 2 cups sugar in a saucepan. Stir well, and leave 45 minutes (unheated), stirring now and then. Add 2 cups water and bring to a gentle simmer. Simmer until the rhubarb breaks down a bit - 15 minutes-ish. Strain through a cheesecloth-lined strainer into a bowl. Transfer syrup to a clean saucepan, stir in 2-3T fresh lime juice, and simmer for 15 min. or until syrup thickens. Remove from heat, stir in 2t. crushed, dried rose petals, and allow to cool. Stir in 1-2t. rosewater, a bit at a time, until it is to your liking. Keep refrigerated & serve over yogurt, in soda water, or on pancakes, waffles, or crepes.
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