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
Ingredients
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300g
rhubarb, rinsed and cut into 2cm pieces
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1/2 cup
caster sugar
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1 cup
water
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1/2
of a split vanilla pod
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3
juniper berries, lightly crushed
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Juice of 1/2 a lime
Directions
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Mix the rhubarb pieces with 1/4 cup of sugar, tossing well so the pieces are coated.
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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)
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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.
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Remove from the heat and add the lime juice, then stir well.
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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.
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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.
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Let the mixture cool down/refrigerate till ready to serve.
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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
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