4 rose-red, fresh stalks of rhubarb, trimmed and sliced
3 tablespoons demerara sugar
1 tablespoon rose water
1/2 l water
Put the ingredients into a saucepan and let them simmer for 10 minutes. Let cool down and repose. Strain the juice into a recipient. I store it in the fridge for max. 3 days.
The flavours of rose water and vanilla harmonize perfectly with the rhubarb. Just make sure to not use too much of the “perfumes”. By any means rhubarb must remain the diva!