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Pale Pink Syrup

Renaissance.Chef's picture
Ingredients
  Rhubarb 3⁄4 Cup (12 tbs), sweetened
  Sweetened rhubarb puree 3⁄4 Cup (12 tbs)
  Light corn syrup 1⁄2 Cup (8 tbs)
  Honey 2 Tablespoon
  Margarine 1 Tablespoon
  Lemon juice 1 Teaspoon
  Lemon peel 1 Teaspoon, grated
  Vanilla 1⁄2 Teaspoon
  Cinnamon 1⁄4 Teaspoon
  Nutmeg 1⁄8 Teaspoon
  Cornstarch 1 Teaspoon
  Water 1 (As Required)
  Cold water 1 (adjust quantity as needed)
  Sherry 2 Tablespoon
  Rum/Sherry 2 Tablespoon
Directions

MAKING
1) In a saucepan, combine the rhubarb puree, corn syrup, honey, margarine, lemon juice, peel, vanilla, cinnamon and nutmeg together.
2) Allow the mixture to simmer for about 10 minutes.
3) In a small bowl, dissolve the cornstarch in a little water and stir into the rhubarb mixture.
4) Stir in the rum and mix thoroughly.

SERVING
5) Serve the syrup over hot pancakes, cakes or puddings.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Rhubarb
Interest: 
Gourmet
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes

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