Ginger & Irish Rhubarb Syrup
The blend of rhubarb and ginger have always been complimentary flavours. The balance of sweetness from the Irish rhubarb and spice from the Peruvian ginger creates a fresh sharp tang. Jam packed with over 50% of rhubarb to give you that nice tart taste with a balance of ginger in the background.
By re-using the waste ginger skin in the syrup it gives it a deeper flavour. Add 1-2 tablespoons, depending on strength, to any sparkling liquid or dessert. Goes great on pancakes, porridge, ice cream and yoghurt. Try a tablespoon in an Iced tea. Great addition to some sparkling water or sparkling wine.
Ingredients: 52% Irish rhubarb, Peruvian ginger
infused water, raw cane sugar