FROM THE GARDEN

Rose & Rhubarb Syrup

• 1 1/2 lb. rhubarb
• 1 lb. sugar
• 2 cups rose petals, packed

Cut rhubarb into half- inch pieces. In a sauté pan, slowly cook rhubarb and bring to a simmer. Add sugar and rose petals. Simmer for 20 minutes.

Strain discarding rose petals. Pour mixture back into the pot and bring to a boil then. Simmer until thickeneed. Pour in to small bottles and seal, or pour into a bowl and chill quickly. Use with in 24 hours.

Drizzle my syrup over ice cream.

Note: If syrup is not sealed into bottle, it will ferment and turn sour fairly quickly. I usually make my syrup on the same day I will use it and keep it in the refrigerator.

Swedish Rose Hip Soup

• 5 cups rose hips
• 10 cups water
• 3/4 cup sugar
• 1 Tbsp cornstarch
• 3 tsp water

Place rose hips and water in a sauce pan. Bring to a boil and simmer, covered, stirring occasionally, until hips are soft.

Strain and add three-quarters cup of sugar.

Mix water and cornstarch in a bowl to create a slurry and stir into soup mixture. Bring to a boil again; remove from heat and serve warm or chilled.

Garnish: scoop of whipped cream or sprinkling of almonds.