I've been wanting to try making rhubarb syrup for awhile now, thanks to a suggestion in The Improvisational Cook by Sally Schneider. In the spirit of improvisation, I didn't quite follow her recipe. I just tossed chopped rhubarb in a saucepan, poured in the last glugs from a bottle of strawberry riesling, added a dash of sugar, let it simmer until softened...and ended up with mushy green-pink-grey slop that even my dog would think looked gross.
But it tasted good.
So I pulled out the strainer, pushed the slop through, and ah ha! Beautiful rosy pink liquid nectar emerged. Treasure. All I could think was - ice cream!
I don't typically like anything fruity in my ice cream. I'll go for chopped nuts any day, but keep the strawberry corn syrup goo away, thanks. So I was a bit surprised that I absolutely adored this fruity syrup on my Haagen Dazs.
After a couple of bowls of ice cream and a pancake breakfast, the rhubarb nectar is now gone, but more rhubarb experiments to come...
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