The time of year that it is leads to dinners made on the run and using the last bit of steam that you’ve got.
Life is great but a break is muchly needed.
Small one has soccer on Wednesdays and for the past couple of weeks I’ve been making a quick dinner out of breakfast foods before we run out the door.
I had the last of my rhubarb hanging about and decided that a nice treat for our weekly ‘breakfast’ would be a rhubarb syrup to slather our pancakes with.
This syrup would be amazing with just about anything and I am thinking that some summer cocktails are in the offing.
Syrups are so fun but also so easy. Just flavourings and an equal mix of water and sugar. I tend to like to use raw sugar as it gives a extra caramel taste to what I’m making. I think that rhubarb’s best friend is ginger so I stuck a big chunk in with the mix.
Boil everything up until quite thick and take your chunk of ginger out.
Pour into a pretty bottle and enjoy hot or cold.
Fluffy pancakes at the ready and a hungry kiddo ready for soccer.
Hot or cold this syrup is something to totally indulge in.
- 2 cups rhubarb
- 2 inches ginger
- 2 cups water
- 2 cups raw sugar
- Combine ingredients and boil until thickened (about 30 minutes), funnel into a bottle. Serve with pancakes or combine with soda water for a fabulous drink.