50grhubarb peelingsequivalent to the peelings of 5/6 stems
260gsugar
500mlwater
juice from half a lemon
Instructions
Place the rhubarb peels in a saucepan. Pour in the water and lemon juice.
Bring to the boil, then cook over medium heat for about ten minutes.
Turn off the heat. Place a sieve over a bowl or saucepan and pour in the mixture. Squeeze the rhubarb peelings well with the back of a spoon to extract all the juice.
Add the sugar to the strained syrup. Mix and cook for a good ten minutes until the liquid becomes syrupy.
Meanwhile, sterilise a glass bottle for about ten minutes in a pot of boiling water and turn it upside down on a clean cloth once sterilised.
As soon as the syrup is ready, pour it immediately into the sterilised bottle and close.