Rhubarb Syrup
We just got back from a glorious two weeks in Scandinavia. For both Mr. Hedin and I, Sweden is “the homeland.” It’s where all of our great grandparents originated from - and after being there, we can totally see why they landed in Seattle. It’s identical. Our weather, our greenery, the water - it’s so reminiscent.
It was also cool to see how so many of our “Northwest Flavors” are also reflected in the foods of Scandinavia. Rhubarb was especially prominent. We usually associate rhubarb with spring here in Seattle - like right when strawberries come out in May - but the weather is a little cooler in Sweden, so the rhubarb was EVERYWHERE in mid-June. We happily ate everything we found with rhubarb, and loved a rhubarb soda that we had at Restaurant Barr.
My rhubarb at home is still going strong, so when we got home I tried to recreate something just like it. Mostly because it was delicious but also because when I took a sip of Jud’s rhubarb soda, all I wanted to do was to stir in a little gin.
Rhubarb sauce on ice cream in Copenhagen!
Restaurant Barr in Copenhagen used rhubarb perfectly throughout the whole dinner
Rhubarb Syrup
1/2 cup chopped rhubarb
1/4 cup sugar
1 cup water
In a sauce pan, bring all ingredients to a boil. Reduce heat and simmer until the water is reduced by half. Let cool. You can keep this in the fridge for up to one week.
If the syrup gets too thick and looks like jam, add a few tablespoons of hot water and stir (or shake it in the jar) really well. If it is still not pourable - add another tablespoon of hot water.
To make a Rhubarb Soda
In a tall glass filled with ice, add two tablespoons rhubarb syrup and top with sparkling water. Stir gently. You can add more or less rhubarb syrup as you’d like.
Spike it!
Click below and read about how I spiked the Rhubarb Syrup with gin - and what gin to choose.