A Summer Highlight: Rhubarb and Strawberry Syrup!

Feel like a refreshment? I've got an invigorating summer recipe for you. You can mix it with either sparkling or still water, use it as a cocktail base with gin or vodka or make a prosecco aperitif with it - ideal for summer parties and BBQs!

This syrup combines two indulgent seasonal favourites: strawberries and rhubarb. Not just pretty but a very healthy duo as well. The strawberry is also called the "queen of the garden". Strawberries contain a lot of water and therefore have very few calories. They pack a surprising amount of vitamin C, even more than citrus fruit. Strawberries contain potassium, which is essential for our muscles and nerves, and many minerals and antioxidants. In the summer, I feel like eating them every day, particularly in muesli or a cake.

Even though rhubarb is really a vegetable, it's considered to be and used like a fruit. This time, I've made a syrup out of these tangy stalks. You have to enjoy rhubarb now, the season ends at the end of June. You can make some rhubarb compote or jam to stockpile it for the off-season or you could make this delicious syrup.

I didn't know that rhubarb isn't really edible when raw. But as soon as you cook it, it spreads its wonderful aroma and tangy flavour, which is a great contrast to sweet dishes.

Good to know!

Rhubarb doesn't just support our digestion and stimulates our appetite, it also has a detoxifying and purging effect on the body. It contains vitamins A, B1, B2, a ton of vitamin C as well as minerals - calcium, potassium, magnesium, phosphorus and iron.

Only the stalks of the rhubarb are edible. Keep away from the leaves, they contain oxalic acid, which can lead to gastro-intestinal problems.
To prepare, remove the leaves and wash the stalks.

I have also recently started working with the magic machine that is the Thermomix and I absolutely love it. This food processor makes everything go three times as fast. If I had had the Thermomix back when I was catering for 100 people, it would have saved me a ton of time and anxiety. If you're interested in it, subscribe to the newsletter here: Newsletter and get some amazing recipes for free.

For non-Thermomix owners, I've also got an alternative recipe for this heavenly syrup.

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Thermomix Strawberry and Rhubarb Syrup

Thermomix recipe, enough for two 300ml bottles

Ingredients:

500g rhubarb, cut into pieces

200g strawberries, halved

20g fresh ginger, peeled

250g sugar

1 TBSP lemon juice

300g water

mint for the garnish

Preparation:

1.) Put rhubarb, strawberries, ginger, sugar and lemon juice in the Thermomix bowl and chop for 5 seconds on speed 5.

2.) Add water, put the Thermomix cooking element on the lid instead of the measuring cup and cook the mixture at speed 1 for 20 minutes at 98°C.

3.) Strain the rhubarb and strawberry syrup through a fine sieve, pour into bottles and seal them properly. Store in the fridge after opening.

Tip: Mix the cold syrup with cold sparkling water and ice cubes and add mint for a deliciously refreshing drink!

The strawberry and rhubarb pulp you have leftover after straining it through a sieve tastes amazing over plain yoghurt.

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Strawberry and Rhubarb Syrup

2 bottles (300ml)

Ingredients:

  • 500g rhubarb, cut into pieces
  • 250ml water (for the rhubarb)
  • 200g strawberries, halved
  • 20g fresh ginger, peeled
  • 250g sugar
  • 1 TBSP lemon juice
  • 250-300ml water (for the syrup)
  • mint for the garnish

Preparation:

  1. Wash the rhubarb, remove any stringy bits and cut into pieces as thick as a finger. Bring water to the boil and and cook the rhubarb pieces for 10 minutes over a medium heat until they're soft and creamy.
  2. Wash the strawberries and puree them with a hand blender. Strain the puree and the rhubarb through a fine sieve and catch the juice.
  3. Press the last of the juice from the rhubarb pieces and the strawberry puree with a ladle. You can keep them for a yoghurt dessert, for example.
  4. Pour the rhubarb and strawberry juice back into the pan and add sugar, ginger, water and lemon juice. Let the mixture simmer for 5 minutes, stirring continuously.
  5. Fill the rhubarb syrup into bottles, seal properly and store in a cool, dark place. Keep in the fridge after opening.

 

Notes:

Tip: Mix the cold syrup with cold sparkling water and ice cubes and add mint for a deliciously refreshing drink!

The strawberry and rhubarb pulp you have leftover after straining it through a sieve tastes amazing over plain yoghurt.

 

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