Simple syrup is an easy way to make the most out of summer’s many fresh fruits. Rhubarb is particularly watery, so it’s a good idea to add a little more sugar than the usual 1-1 ratio since some of the water will leach out. Be sure to cover the pot after you turn off the heat so none of the vanilla’s aromatic compounds evaporate. Also, leaving your vanilla bean whole means you can still use the caviar inside and husk for other projects later. Just rinse the beans well when you are finished and they’ll continue to provide flavour.
This syrup is an excellent base for cocktails. Pour ¼ liter syrup into a glass with ¾ liter sparkling water and ice for a refreshing soft drink. Better yet, add a shot of gin or vodka. This also makes an excellent topping for ice cream- simply pour it on (we had particular success with mango).
- 4 cups water
- 5 cups sugar
- 4 cups rhubarb, chopped
- 2 vanilla beans, whole
Pour water into a large pot and turn heat on high. Add the sugar and stir until it is dissolved.
Add the rhubarb and vanilla and bring the mixture to a boil. As soon as the syrup begins to boil, turn off heat and cover.
Let infuse in the covered pot for at least 2 hours or overnight.