4 large / 500 g / 1 pound rhubarb stalks, chopped
2 cups / 400 g granulated sugar
2 cups / 240 ml water
2-3 tablespoons freshly squeezed lime juice, or to taste
scant 2 teaspoons rosewater, or to taste
rose petals, optional

Combine the rhubarb and sugar in a medium, thick-bottomed saucepan. Stir well, and leave for 45 minutes or so (unheated), stirring now and then.

Add the water and bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Continue to simmer for another 15-20 minutes, until the rhubarb starts to break down. Carefully strain into a bowl through a of cheesecloth-lined strainer. Transfer to a clean saucepan, stir in the lime juice, and bring to a simmer. Let simmer over medium heat for another 15 minutes or until the syrup has reduced quite a bit and thickened. Remove from heat and allow to cool completely.

Stir in rosewater & refrigerate

source: http://www.101cookbooks.com/archives/rhubarb-rosewater-syrup-recipe.html

Dave

What do you use it on? Just curious!

Deanna

Thanks guys! Thought it was ok (I've learned so much here!) but wanted to check my instincts

To Prepare Fruit Puree:
Sort, stem, and wash ripe fruit or thaw frozen unsweetened fruit; crush fruit thoroughly; measure crushed fruit. Add 1 cup boiling water to each 4 cups crushed fruit and bring to a boil. Reduce heat and simmer to soften--about 5 for soft fruits...about 10 minutes for firm fruits like cherries and grapes. Press through sieve.

SYRUPS MADE WITH PUREE
4 cups puree
4 cups sugar
1/2 package or less powdered pectin (if desired)
3 or 4 Tbsp lemon juice (if desired)

1. Mix puree, sugar, pectin and lemon juice.
2. Bring to boil and stir for 2 minutes (boil till jelly thermometer reaches 218F).
3. Remove from heat, skim off foam, and pour into 1/2 pint or 1 pint jars to within 1/2 inch of top.
4. Adjust lids and process in boiling water bath canner for 10 minutes.
5. Remove from canner and cool.
6. Check lids, label, and store in cool, dry place.

To Prepare Fruit Juice:
Sort, stem and wash ripe fruit or thaw frozen, unsweetened fruit; crush fruit thoroughly. Place crushed fruit in dampened jelly bag and drain. For clearest juice, do not press bag to extract juice. For firm fruits, heat is needed to start flow of juice. Add about 1/2 cup water to each 3 cups crushed fruit. Bring to a boil, reduce heat and simmer 10 minutes. Place hot fruit in dampened jelly bag; drain.

SYRUPS MADE WITH JUICE
4 cups juice
4 cups sugar
1/4 cup lemon juice (if desired)
1/2 package or less powdered pectin (if desired)

1. Mix juice, sugar, lemon juice and pectin.
2. Bring to boil and boil 2 minutes.
3. Remove from heat, skim off foam, and pour into 1/2 pint or 1 pint canning jars to within 1/2 inch of top.
4. Adjust lids and process in boiling water bath canner for 10 minutes.
Remove lid and let sit another 5 min. in the canner.
5. Remove from canner and let cool.
6. Check lids, labels, and store in cool, dry place.

In other words, there are no concerns.

The recipe says to strain out the chunks once they begin to break down and that's what you do. If you want a really clear pretty syrup you may strain two or three times before canning, using a tightly-soven cheesecloth, muslin or coffee filters. The process is just the same as for making jelly.

Carol

1.3kg rhubarb
3 onions
2 cups brown sugar
1.5cups sultanas
2 tsp ground ginger
2 tsp mustard seeds
2 tsp salt
1/2 tsp pepper
2 cups apple cider vinegar
1.25cups white vinegar

Apple chili jelly
1.5L apple juice (no added sugar)
1.5kg white sugar
1 pack pectin (powdered)
3-4 chillis chopped

Rhubarb jam:
1kg Rhubarb
1kg caster sugar
1 pack pectin
2 tsp vanilla extract
juice of 1 lemon

Many thanks :) for help with this! I'm waiting on my Ball blue book to arrive