I have to admit, I’m a self-proclaimed rhubarb addict. Every year I wait for the season to start so I can bake/eat/enjoy cake, muffins, tarts, sweets…you name it.
This year I have come across a wonderful recipe for rhubarb syrup. And yes, as you can imagine I’m delighted. Not only can I do all of the things above, but I can also DRINK it now. Heaven!
This week, here at The English Room, we’re adding our homemade rhubarb syrup to water or sparkling wine, so you can enjoy the taste of summer while sitting on our freezing terrace or in our cosy lounge while waiting for summer to arrive! For all of you who live too far away to come and see us, we don’t mind sharing our recipe with you.
500g caster sugar
225 ml water
juice of half a lemon
(optional: mint or lime)
Step by step
Cut rhubarb into small pieces and put in a saucepan.
Mix with sugar and leave for 2-3 hours until some liquid appears.
Add water and lemon juice and stir.
Bring to the boil and simmer for half an hour until the rhubarb has a mushy consistency.
Press through a strainer. You should get a very nice looking red-pink liquid. Bring this to the boil and then take off the heat. Watch at all times to avoid it boiling over.
(Extra tip: the mushy rhubarb leftovers can be used in natural yoghurt to make your own rhubarb yoghurt. Breakfast sorted!)
Wash a glass bottle or jar with boiling water and fill it with your rhubarb syrup. After five minutes screw on the lid and store in a cool, dry place.
“I grill everything,” declared grinning Atacolypse and Lonestar owner and chef, known as Scaba, who shared her favorite summer grill tip for the season.
Keep it Simple, Stupid:
1 pound (approx. ½ kg) of fresh, trimmed asparagus
1 tablespoon (15 g) olive oil
1 tablespoon (15 g) balsamic vinegar
salt and pepper to taste
Preheat the grill. Lightly brush on or toss the asparagus spears with olive oil and balsamic, and season with salt and pepper to taste. Grill over high heat for 2 to 3 minutes, or to desired tenderness.
Lonestar & Atacolypse Info:
When you are knee deep in tiling the bathroom, the last thing you want to do is lose your momentum by stopping to make lunch. That’s why I called for little reinforcement from the island. ZweiScheibenBrot (two slices of bread) just opened this month and is offering sandwiches you just can’t get anywhere else. With combinations like Salmon and Cream Cheese, Coronation Chicken, Ham and Egg, Tuna Salad, Prawn Mayonnaise, Bacon Lettuce and Tomato and, my pick, Cheese and Pickle; you feel like you’re home in the UK.
Cheddar cheese, free range eggs, plus your choice of white or brown bread……and they DELIVER with no minimum order! Is it lunchtime yet? Here’s their facebook page where they’ve uploaded some very yummy pics.