Makes 1/2 cup (120 ml)
Rhubarb stalks (cooked from 1 recipe Rhubarb Rose Syrup)
1 ounce (30 ml) Rhubarb Rose Syrup
- Put the cooked rhubarb and syrup into a blender or food processor fitted with a blade attachment and puree to as chunky or smooth a consistency as you desire.
- Store in an air-tight jar, in the refrigerator for up to 2 weeks.
- Stir it into yogurt, warm it slightly to pour over pistachio or vanilla ice-cream, place a dollop on panna cotta, use as a filling for hand-pies or add a bit to your next cheese plate.