RHUBARB IN ELDERFLOWER SYRUP

Summer is almost over, but there are still a couple days left. I can still find fresh rhubarb in my parents’ garden and I’ve also seen some in the grocery store.

I really love this dessert. It got sweet flavor from the elderberry, warmth from the spices and acidity from the rhubarb. Just perfect! In the pictures it is served it with crème fraiche but it works great with yoghurt as well. I bet that the recipe would work great using frozen rhubarb but there is something special about using the fresh ones. Also, try using other fruits or berries that are in season.

During the summer season the acidity in the rhubarb vary a lot. In the beginning of the season this recipe wont need any honey added, but later the rhubarb are more acidic and need to be sweetened. In Sweden one could find elderflower juice in pretty much any grocery store, if you can’t find it in your local grocery store, you can always have a look at IKEA..

Serves two

• 4-5 stalks of rhubarb
• 4 tbsp concentrated elderflower juice (sweetened)
• 1 cinnamon stick
• ½ lemon (zest)
• ½ tsp coarsely grounded cardamon
• ½ vanilla pod (seeds scraped)
• Honey (depending on the rhubarbs)
• Crème fraiche or yoghurt for serving

Trim the rhubarb and cut into small bits, if the rhubarb stalks are thick it’s nicer with smaller bits. Add the rhubarb, elderflower juice, cinnamon stick, lemon zest, cardamon and vanilla seeds + pod into a small saucepan. Simmer for 5 minutes. Taste if it’s sweet enough, if not; add some honey. Remove the cinnamon stick and the vanilla pod. Serve with crème fraiche or yoghurt and decorate with some lemon zest.