Rosa Rugosa |
Wanting to explore this connection in a culinary way, John has come up with a sumptuous recipe of strawberries in rugosa. And the kinship between the rose and the strawberry makes for a pedigree pairing.
Strawberries in Rugosa Syrup
half cup sugar
half cup water
300g strawberries
rugosa petals
Put the sugar and water into a saucepan and heat, whilst stirring to dissolve the sugar. When the sugar is dissolved add the strawberries. Bring to the boil, turn off the heat and add the rugosa petals. Place the lid on the saucepan and leave for a few minutes until the petals wilt.
Serve with porridge or yogurt or ice cream.
Next year, I'll pickle the rugosa in vinegar for four weeks - but I've left it too late this year. You need to do it when the flowers first blossom.
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