Rhubarb Lemonade Syrup

I don’t have many good memories of my grandmother’s cookery, but her rhubarb lemonade was something special. I’m sure I didn’t even like rhubarb in those days, but I loved this lemonade. Fruity, tangy, sweet and very refreshing on a hot summer day. Unfortunately it only keeps for a few days, so I decided to try and freeze it in some ice-cube-bags.  The syrup doesn’t really set solid though, it becomes like a thick, sticky paste. Geting a little bit messy when trying to squeeze out 2 cubes for a glass of lemonade, but I’m still happy it keeps longer now. Just use an extra bag.

RECIPE

500 gram rhubarb, cut into pieces
1 kg sugar
25 gram citric acid (citroenzuur in dutch)

Wash the rhubarb and cut into 3-cm pieces.
Softly boil without any extra water until the juices have come out.
Transfer the rhubarb to a fine sieve, hanging over a bowl.
Push and squeeze all the juice out of the rhubarb.
Add some water to make out 5 dl of juice.
Add the sugar and boil until sugar dissolves. Let it cool down. (preferably in a sink with cold water)
Let the citric acid dissolve in a little bit of hot water and let it cool down, then add it to the cold juice.
Pour in a clean bottle and keep in fridge for a couple of days.
Or pour in a plastic icecube-bag to keep in the freezer. 

Tip: just a little bit of this syrup in a glass of prosecco/cava/sekt will give it a nice twist.