Rhubarb syrup with raspberries and mint

I'm in seventh rhubarb heaven! Granted - I've always avoided rhubarb, as well as Brussels sprouts, so far, but the many great recipes other food blogs have then made me curious. At the weekly market, I discovered this wonderful raspberry rhubarb and finally married me. And you know what - I'm so happy about that, because the homemade rhubarb syrup tastes right, really good!

Homemade Rhubarb Syrup

Since I can not get enough of refreshing drinks in the summer, I've brought you a delicious rhubarb syrup.

Rhubarb is still up End of June season. So there is still some time to cook the sweet and sour syrup and enjoy it all summer long. Because the syrup keeps loose for a few months. :)

I especially like rhubarb syrup as a spritzer with mineral water or as an aperitif with dry champagne. Simply delicious!

I'm looking forward to the rhubarb now Season next year and then dare to try rhubarb marmalade and rhubarb pie with the delicious vegetables.

Step by step to homemade rhubarb syrup

For the delicious syrup, the rhubarb is first washed and cut into thicker pieces. Put them in a pot with water, sugar and raspberries and cook until soft.

Pour the syrup through a sieve and catch the juice.Simmer for 20 minutes until the rhubarb softens and disintegrates.

The rhubarb water now pour through a sieve and catch the juice.

Boil the syrup again for 5 minutes

Now fill the boiling rhubarb syrup into glasses.

Close the jars and allow the syrup to cool.