Rhubarb caramel syrup
stick of cinnamon
Clean the rhubarb and cut into small pieces. Wash and quarter the beetroot.
Put the sugar and 100 ml of water in a saucepan and let it caramelize without stirring.
Then add 500 ml of water. Be careful, it can splash instead.
Then add the rhubarb, beetroot and cinnamon.
Let simmer for 30 minutes. Pass the equations through a sieve and drain well, expressing something if necessary.
Boil the juice to a syrupy attitude and then descend in bottles.
The amount is about 400 ml.
The rhubarb caramel 14 days in volunteer.
The syrup goes well with ice cream, with yoghurt dishes or filled with mineral water or sparkling wine. Drink the real summer with a few ice cubes.
You can also add 400 g strawberries and 100 g rhubarb to the syrup. It also tastes delicious.
Simply proceed as described above.