I will admit, I am becoming syrup obsessed. It’s just so incredibly simple and useful to have lying around! This section is a dream come true for the soon-to-be moms and for those who just don’t drink (that’s right! I think about you too xo). And with the Spring season upon us, I couldn’t help but throw together a delicious rhubarb Syrup.
I never really grew up having rhubarb. Not sure if it’s a Spanish thing, but it just was never around the house. So whenever I’m stuck with flavour pairings, I always refer to ‘The Flavor Bible‘. Anytime I’m cooking and/or creating, I pretty much gravitate to this book. It’s a life changer and keeps me always inspired and pushing my culinary boundaries. Rhubarb and Cardamom came up as a flavour match and believe me, you don’t need to convince me with cardamom. It’s my favourite spice. PERIOD. It’s so unique and aromatic, and that’s the only way I can describe it. So if you’ve never had it before, be prepared for a whole new world with this spice!
So there you have it folks. A simple, refreshing syrup that can literally go with anything! Toss it in your soda water. Throw it in a cocktail, try out this delicious Spring Punch recipe. Enjoy!
Rhubarb, Strawberry and Cardamom Syrup
A delicious addition to the syrup library here at Liquid Culture.
Difficulty: Easy
Ingredients
- 1.5 cups Fresh Rhubarb Chopped
- 1 cup Fresh Strawberries Ends removed and quartered
- 1 cup Water
- 3/4 cup Granulated White Sugar
- 10 Green Cardamom Pods
- 4 Black Peppercorn
Instructions
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In a medium saucepan, bring the heat to med and lightly toast cardamom (approximately 1 minute)
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Once you smell the aroma of the cardamom, add the rest of the ingredients and give it a stir
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Bring to a light boil and adjust heat to low and allow this to simmer for 10 minutes
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Remove from heat and strain (You can discard the left overs, or it can be easily dressed as a jam!)
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Let it sit until it reaches room temperature before storing in fridge. Can last up to 2 weeks refrigerated.
