It is still pretty cold out there although its the first week in May and although the seeds are coming along there’s not much going on in fruit or vegetable wise. The rhubarb has been up for a while though which is great as it is nice to harvest something.
Rhubarb is a hardy old thing, once you have it going in your garden it requires very little care. Ours were here when we moved in and are quite old I’d say, the stalks are getting a little thinner and fewer so we might try dividing and replanting them this coming winter. Keep in mind when you divide any plants, dig it up, take out any old parts of the plant (usually in the centre) and then split up with a fork and replant the outer parts of the plant.
This syrup recipe has been ripped from the 101 cookbooks site – it looks and tastes delicious and makes a lovely gift..I made it last year without the rosewater, this year with – rosewater really is a matter of taste, I think I prefer it without it.
Heidi Swanson eats it with yoghurt, we had it with gin, soda and lime..
450 gm sugar
475 ml water
Juice of 1 lime
1 teaspoon rosewater
Chop the rhubarb and mix with the sugar – leave for 40 mins
Put on the heat and simmer until the rhubarb has stewed down giving it the odd stir
Strain through a cheesecloth or sieve into a clean pot
Add the juice of a lime (or more to taste) then simmer further until it thickens a little
Take off the heat and add rosewater to taste, starting with half a teaspoon full
Keeps in the fridge for a week