This gorgeous pink Rhubarb Lemon Balm Concentrate is a springtime delight, delicately sweetened to balance the tart, tangy flavour of rhubarb. Use it to make a refreshing soda, spritzer, or as a flavoured sweetener in any number of ways.
How can this Rhubarb Concentrate be used?
- Soda: Add a tablespoon or two to soda water for a refreshing flavourful low sugar soda.
- Spritzer: Add to dry white sparkling wine for a delicious and pretty pink glass of bubbly.
- Sugar: Use in place of sugar or other sweeteners.
- Yogurt: Add to plain yogurt to add flavour and a little sweetness.
- Cocktails: Add to drink recipes in place of simple syrups for a rhubarb flavoured libation.
- Cakes: Poke holes in a cake and brush lightly with rhubarb concentrate. This goes beautifully with this Lemon Ricotta Cake
- Add to lemonade, ice tea, slushies, smoothies, etc.
- Drizzle on pancakes, waffles, ice cream, oatmeal, etc
Rhubarb Concentrate with Lemon Balm?
Lemon Balm is optional in this rhubarb concentrate but adds a nice hint of lemon. It is a perennial herb that is a pretty addition in a garden and also attract bees, butterflies and hummingbirds. Use it for tea or chop and sprinkle on many dishes where you want a light lemon flavour. If you don’t have lemon balm, you can substitute lemon peel or leave it out. Lemon, orange, ginger, strawberries, raspberries and blueberries all go well with rhubarb and could be additions to your own unique rhubarb concentrate.
The Traveling Rhubarb Plant
I have a special fondness for my rhubarb plant since it was a transplant from my Mom’s garden. It reminds me of her love of cooking and her special Blueberry Rhubarb Pie. You can read more about the traveling rhubarb plant in this recipe for Yogurt Cake with Roasted Strawberries and Rhubarb
This recipe is very flexible. Use what rhubarb you have and adjust the other ingredients. The water should be enough to cover but not too much more. Add sugar to taste. Some varieties of rhubarb are sweeter than others and we all have unique taste preferences. I enjoy the tart, tangy taste of rhubarb so I wanted to preserve that in this rhubarb concentrate.
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Rhubarb Lemon Balm Concentrate
Tart and tangy, this gorgeous pink Rhubarb Lemon Balm Concentrate is a springtime delight. Use it to make a refreshing soda, spritzer, or as a flavoured sweetener in any number of ways.
- 500 grams Rhubarb
- Handful fresh lemon balm Optional
- 400 ml water or to just cover
- 1/2 cup sugar or to taste
Wash rhubarb stalks and chop (do not use the leaves, just the stalk). Place chopped rhubarb in a medium size saucepan.
Add water to just cover rhubarb, approximately 400ml.
Wash lemon balm and add to the rhubarb.
Cook over medium heat until hot and then turn down to simmer. Cover and cook for approximately 45 minutes or until rhubarb is tender and releasing it juices. Do not stir.
Place a sieve over a large bowl and pour rhubarb mixture into the sieve. The juices will drain through. Let sit for approximately 20 minutes and then press a spoon into the rhubarb to release more of the juices. Discard pulp.
Return the liquid to the pot and heat on low heat. Add the sugar, tasting as you add, to reach the desired level of balance between tart and sweet.
If you would like a more concentrated flavour reduce your rhubarb concentrate by cooking it a little longer for more water to evaporate. This recipe makes approximately 2 cups of rhubarb concentrate.