Get ready to elevate your beverages with a tangy twist, as I take you on a journey to concoct the simplest yet most delightful rhubarb syrup you’ll ever make!
The flavor of rhubarb is so vibrant and tangy that it almost feels as if you’re eating a fruit. Yet, this colorful stalk is a vegetable.
Rhubarb is an excellent source of vitamin K and a good source of dietary fiber, both of which may not be sufficiently provided in your current diet. The syrup made from rhubarb, sugar, and water is a perfect way to get a dose of some of the nutrients rhubarb has to offer.
Ingredients
- Chopped Rhubarb: Provides a tart flavor; rich in vitamin K and fiber.
- Granulated Sugar: Adds sweetness; high in carbohydrates, enhances preservation.
- Water: Essential for dissolving sugar; hydrates and balances flavors.
Ingredient Quantities
- 2 cups chopped rhubarb (fresh or frozen)
- 1 cup granulated sugar
- 1 cup water
How to Make this
1. In a medium saucepan, combine the rhubarb, chopped, sugar, granulated, and water.
2. Combine the ingredients well by stirring the mixture.
3. Set the saucepan on medium heat and warm the mixture until it reaches a gentle simmer.
4. Bring the heat down to low, and allow it to churn for approximately 20 minutes, with an occasional stir here and there.
5. The liquid should have a slightly thick consistency, and the rhubarb should be soft after 20 minutes.
6. Take the saucepan off the heat and allow the mixture to cool for a short time.
7. Position a bowl or large measuring cup under a fine-mesh strainer.
8. Strain the rhubarb mixture through the strainer, pressing down on the solids with a spoon to extract as much liquid as possible.
9. Throw away the rhubarb solids, or use them in another recipe, if you wish.
10. Pour the syrup that has been strained into a clean jar or bottle, and keep it in the refrigerator for a duration that does not exceed two weeks.
Equipment Needed
1. Medium saucepan
2. Wooden spoon or spatula (for stirring)
3. Fine-mesh strainer
4. Bowl or large measuring cup
5. Spoon (for pressing down solids)
6. Clean jar or bottle (for storing syrup)
FAQ
- What can I use rhubarb simple syrup for?Cocktails, mocktails, and even just a glass of sparkling water with some lemon in it become delightful with the addition of rhubarb simple syrup. This is how to make it.
- Can I use frozen rhubarb?Indeed, this recipe works wonderfully with either fresh or frozen rhubarb.
- How long does rhubarb simple syrup last?Keep it in a container that is airtight, and then place it in the refrigerator. It should last for you up to two weeks.
- Can I adjust the sweetness?The sweetness can be adjusted by using less sugar or substituting with honey or another sweetener.
- Is there a way to make it thicker?To simmer for a longer time can reduce and thicken the syrup slightly.
- How do I strain out the rhubarb solids?After cooking, use a fine mesh sieve or cheesecloth to strain out the solids.
- What can I do with the leftover rhubarb pulp?You can use the leftover pulp in smoothies, yogurt, or as a spread on toast.
Rhubarb Simple Syrup Recipe Substitutions and Variations
You can chop strawberries and use them to replace the chopped rhubarb for a sweeter and somewhat different flavor. Of course, you could always just chop up some rhubarb and make this recipe as written, but I’m not sure why you would do that.
You can swap out granulated sugar for honey or maple syrup, but you’ll want to use them in amounts adjusted to your palate, since both are sweeter than sugar.
Water may be replaced with a tea infusion, like chamomile or hibiscus, to impart an extra measure of flavor.
Pro Tips
1. For a more intense flavor, add a splash of lemon juice or a strip of lemon zest to the saucepan while simmering the mixture. It will enhance the rhubarb’s tartness and bring a fresh citrus note to the syrup.
2. If you prefer a thicker syrup, continue to simmer the mixture for an additional 5-10 minutes until it reaches your desired consistency. Be sure to stir frequently to prevent it from sticking to the pan.
3. Experiment by adding a pinch of spices such as cinnamon, ginger, or vanilla bean to the simmering mixture. These spices can complement the rhubarb’s natural tartness and add depth to the syrup’s flavor.
4. To make straining easier and ensure a smooth syrup, line the fine-mesh strainer with cheesecloth before straining. This will catch any small particles and leave you with a clearer syrup.
5. Consider saving the strained rhubarb solids to use as a tasty compote over yogurt, ice cream, or pancakes. Simply stir them in a little sugar or honey if needed, and store in the fridge for up to a few days.
Rhubarb Simple Syrup Recipe
My favorite Rhubarb Simple Syrup Recipe
Equipment Needed:
1. Medium saucepan
2. Wooden spoon or spatula (for stirring)
3. Fine-mesh strainer
4. Bowl or large measuring cup
5. Spoon (for pressing down solids)
6. Clean jar or bottle (for storing syrup)
Ingredients:
- 2 cups chopped rhubarb (fresh or frozen)
- 1 cup granulated sugar
- 1 cup water
Instructions:
1. In a medium saucepan, combine the rhubarb, chopped, sugar, granulated, and water.
2. Combine the ingredients well by stirring the mixture.
3. Set the saucepan on medium heat and warm the mixture until it reaches a gentle simmer.
4. Bring the heat down to low, and allow it to churn for approximately 20 minutes, with an occasional stir here and there.
5. The liquid should have a slightly thick consistency, and the rhubarb should be soft after 20 minutes.
6. Take the saucepan off the heat and allow the mixture to cool for a short time.
7. Position a bowl or large measuring cup under a fine-mesh strainer.
8. Strain the rhubarb mixture through the strainer, pressing down on the solids with a spoon to extract as much liquid as possible.
9. Throw away the rhubarb solids, or use them in another recipe, if you wish.
10. Pour the syrup that has been strained into a clean jar or bottle, and keep it in the refrigerator for a duration that does not exceed two weeks.
