500 gmrhubarb, roughly chopped400 gmsugarJuiceof 1 lime2 tbsprosewaterTo serve:soda water (optional)To serve:dried rose petals (optional)
Combine the rhubarb and sugar in a large, heavy-based saucepan and macerate for 1½ hours.
Add 1 cup (250ml) water and bring to the boil over a low heat, stirring until the sugar has dissolved. Increase the heat and simmer gently for 20 minutes. Strain through a piece of muslin or clean Chux, then return the strained juice to the pan and add the lime juice. Boil until the syrup is thick (10-15 minutes). Remove from the heat and cool. Stir in the rosewater and rose petals, if using, and transfer to a sterilised bottle, then seal and store in a cool place. Syrup will keep for 3 months.
To serve, mix 1 part syrup with 3 parts chilled water or soda water. Top with ice, garnish with rose petals, if using, and serve.
Note This recipe makes 400ml. Reproduced from Saraban ($79.95,
hbk) by Greg and Lucy Malouf, published by Hardie Grant Books.
Recipes have been reproduced here with minor Gourmet Traveller
This recipe is from the November 2010 issue of Australian Gourmet