how to …

collect young shoots from end of april til mid of may
use double the amount of sugar and cover shoots in a big glass
(also lovely with muscovado sugar)
keep standing without refrigerating for a view days
then put into a pan and slowly cook for approx. 2 hours
drain off the shoots and reduce til nice syrupy texture
fill into sterilized jars …
enjoy with pancakes
over or in ice creams …