Roasted rhubarb limeade

April 27, 2010
0 Ratings
Author Notes

I've discovered that roasted rhubarb is the best way for me to preserve the sweet pink colour. As with roasting, the taste is accentuated and mixed with a lime-sugar syrup, it is the perfect base for light ginger ale, lemonade or sparkling water....on ice —Kitchen Butterfly

  • Serves 2
  • 300g rhubarb, rinsed and cut into 2cm pieces
  • 1/2 cup caster sugar
  • 1 cup water
  • 1/2 of a split vanilla pod
  • 3 juniper berries, lightly crushed
  • Juice of 1/2 a lime
In This Recipe
  1. Mix the rhubarb pieces with 1/4 cup of sugar, tossing well so the pieces are coated.
  2. Bake in an oven at 200 degrees centigrade for 15-20 minutes till the rhubarb is soft (test using the tip of a sharp knife)
  3. While the rhubarb is roasting, combine the remaining 1/4 cup sugar, water, vanilla and juniper berries. Bring to a boil and reduce the heat to a gentle simmer, stirring well till the sugar is melted.
  4. Remove from the heat and add the lime juice, then stir well.
  5. When the rhubarb is done roasting, pour the lime sugar syrup into the roasting tin and stir well. Scrape the vanilla seeds and discard the pod.
  6. Pour into a blender/use a hand blender and process till smooth. Pass the mixture through a sieve, pressing on the mixture with a spoon to extract as much juice as possible. Discard the thick mush left over.
  7. Let the mixture cool down/refrigerate till ready to serve.
  8. To serve, share the rhubarb syrup between two glasses and top up with your drink of choice - lemonade, ginger ale or sparkling water, ice cubes and lime slices

See what other Food52ers are saying.

  • Kitchen Butterfly
    Kitchen Butterfly
  • Burnt Offerings
    Burnt Offerings
  • wssmom
  • AntoniaJames
For the first 9 years of my life I hated food and really loved sugar till Wimpy (British Fast Food chain) changed my life! These days, all grown up, I've junked junk food and spend my days and nights on a quest - to find and share the sweet, sweet nectar that's food in The #NewNigerianKitchen! Dreaming, cooking, eating and writing...about and adoring a strong food community that's big and bold enough to embrace the world's diverse cuisines - I'm passionate about celebrating Nigerian cuisine in its entirety. Why do I love food so? It is forgiving. Make a recipe. Have it go bad....but wake up tomorrow and you can have another go at succeeding! Only with food!