The reason I love creating new purees and syrups is the versatility it offers. For example, this rhubarb puree can easily be added as a topping to your pancakes, topped with some sparkling wine, used in a mocktail, etc. The possibilities are endless and I love hearing how you use them in your kitchen and bar! This is a very simple recipe that highlights the tart and fresh flavours of rhubarb. Enjoy Responsibly :)
An easy, simple puree that can be used for your desserts, breakfast, cocktails, mocktails and so much more!
- 2 cups Rhubarb Leaves removed and chopped
- 1/2 cup Water
- 1/3 cup Granulated Sugar
In a small saucepan over medium heat, throw in Rhubarb, sugar and 1/4 cup of water
Allow this to simmer and break down the rhubarb. Should take 5 minutes. Pour in the rest of the water when most of the first batch has evaporated
Transfer to blender and puree. Let this cool to room temperature before storing.