Rhubarb Cardamom Syrup
At Fat Tomato, we grow four varieties of rhubarb - Victoria, Champagne, Bull and Gate, and Timperley Early - which bring colour and flavour to the garden from early spring. Some are forced under terracotta pots for an early-season treat, and all are available at our Honesty Farm Shop through to around July.
Rhubarb’s tart-sour, floral notes pair beautifully with a wide range of flavours. We designed this rhubarb syrup especially with drinks, pancakes, and ice cream in mind. Many syrups tend to be too sweet - here, rhubarb’s natural zing brings freshness and balance. Organic green cardamom enhances the rhubarb’s flavour, adding warm, herbal, citrus, and subtle eucalyptus notes.
The syrup is made slowly over several days, using organic Colombian raw cane sugar to preserve the fruit’s bright, natural character.
Suitable for vegans and vegetarians.
At Fat Tomato, we grow four varieties of rhubarb - Victoria, Champagne, Bull and Gate, and Timperley Early - which bring colour and flavour to the garden from early spring. Some are forced under terracotta pots for an early-season treat, and all are available at our Honesty Farm Shop through to around July.
Rhubarb’s tart-sour, floral notes pair beautifully with a wide range of flavours. We designed this rhubarb syrup especially with drinks, pancakes, and ice cream in mind. Many syrups tend to be too sweet - here, rhubarb’s natural zing brings freshness and balance. Organic green cardamom enhances the rhubarb’s flavour, adding warm, herbal, citrus, and subtle eucalyptus notes.
The syrup is made slowly over several days, using organic Colombian raw cane sugar to preserve the fruit’s bright, natural character.
Suitable for vegans and vegetarians.
At Fat Tomato, we grow four varieties of rhubarb - Victoria, Champagne, Bull and Gate, and Timperley Early - which bring colour and flavour to the garden from early spring. Some are forced under terracotta pots for an early-season treat, and all are available at our Honesty Farm Shop through to around July.
Rhubarb’s tart-sour, floral notes pair beautifully with a wide range of flavours. We designed this rhubarb syrup especially with drinks, pancakes, and ice cream in mind. Many syrups tend to be too sweet - here, rhubarb’s natural zing brings freshness and balance. Organic green cardamom enhances the rhubarb’s flavour, adding warm, herbal, citrus, and subtle eucalyptus notes.
The syrup is made slowly over several days, using organic Colombian raw cane sugar to preserve the fruit’s bright, natural character.
Suitable for vegans and vegetarians.
-
A little goes a long way. Drizzle over warm porridge, pancakes, waffles, or good vanilla ice cream.
Stir into sparkling water or tonic for a refreshing spritz. Delicious in iced teas, winter toddies, or gin and vodka cocktails.
Beautiful folded into whipped cream, poured over sponges, or brushed onto cakes and tarts. -
FT rhubarb Champagne, Victoria and Timperley Early 35%, organic Colombian raw cane sugar, FT filtered well water, organic Guatemalan green cardamom 2%
Allergens are listed in bold above.
FT ingredients are grown/made in our garden/kitchen.
-
Store in a cool, dry, dark place. Use within two years.
-
Check our frequently asked questions page for answers to all those questions you might have.
If you have a specific question, feel free to reach out to us at hello@fattomato.ie
