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Because we love food so much, all of us at FareShare Sussex are committed to reducing food waste every which way we can. So although most of the food we receive from supermarkets, food stores and farms gets distributed to the 87 projects we work with, there is sometimes a little bit leftover and we have to work out what to do with it.

Such was the case with a huge glut of rhubarb we received from growers Barfoots of Botley a few weeks ago. The lovely fresh rhubarb was delivered to all of the projects who wanted it who then made it into delicious pies and crumbles for everyone to eat. But once they had had all the rhubarb they could use there was still a bit left over, so we invited our faithful team of volunteers to take some home. Our volunteers are fantastic and without them giving up their free time our work couldn’t get done so it’s nice when we can give them a little something to say thanks every now and then.

Garden House May 2016 (2)

Lyndsey, one of our volunteers made the most of their portion, making a hearty crumble and batch of muffins as well as a tasty rhubarb syrup. We asked her to share the recipe and she was delighted to.

Lyndsey’s rhubarb syrupRhubarb cocktails (9)
The syrup is incredibly versatile, it can be added to still or sparkling water to make a refreshing drink, used to flavour cocktails or drizzled over ice cream or cake.

It’s so simple to make and will last a good few weeks in the fridge, so without further ado, here is the recipe:

Ingredients: 500g rhubarb, 100g sugar and 500ml water.

Place everything into a pan and bring to a boil. Simmer for approx. 20 min until the rhubarb is soft. Then simply sieve through a tea strainer to make your syrup and leave in the fridge to chill.

It’s that easy!

The syrup comes out the most beautiful pink shade and you can even heat up the leftover rhubarb with some onion, ginger and vinegar to make a delicious chutney! Totally zero waste!

P.S. There was a tiny bit left that our volunteers couldn’t eat, so we donated it to the Moulsecoomb Forest Garden, a fantastic project based not far from us, who were able to compost it and save it from going to landfill.

Lyndsey Haskell What You Sow composting
Here’s Lyndsey busy at the compost heap