- 500g (4 cups) fresh rhubarb, cut in 1 cm pieces
- 1L (4 cups) water
- 125 ml (½ cup) maple syrup
- 1 ml (¼ tsp) mélilot (or vanilla) essence
- Add all ingredients into a medium saucepan with the other ingredients.
- Bring to a boil. Remove from heat.
- Refrigerate at least 1 hour.
- Strain and squeeze as much syrup as possible*.
- Serve with mineral water or lemonade. Use the same proportion of mineral water or lemonade and syrup (eg. 250 ml of water or lemonade for 250 ml rhubarb syrup).