Rhubarb and Mint Syrup
Kate Schat
When two plants ripen at the same time, early in spring, its a winning combination to enjoy them together!
Prep Time 5 minutes mins
Cook Time 30 minutes mins
Total Time 35 minutes mins
Course Drinks
Cuisine American
Servings 48 servings
Calories 18 kcal
- 4 cups roughly chopped rhubarb fresh or frozen
- 1 cup sugar
- 1 cup water
- 3-4 sprigs fresh mint, approx 6 inches long each
Mix rhubarb, sugar and water in a pot on medium heat.
Simmer until rhubarb "falls apart", about 15 minutes.
Take off heat, push fresh mint down into the sauce, let cool until you can handle, about 30 minutes.
Strain the syrup using a sieve or thin tea towel.
Store in fridge.
Serving: 1tablespoonCalories: 18kcalCarbohydrates: 5gProtein: 0.1gFat: 0.03gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.004gSodium: 1mgPotassium: 30mgFiber: 0.2gSugar: 4gVitamin A: 13IUVitamin C: 1mgCalcium: 9mgIron: 0.03mg