Rhubarb syrup can be used in cocktails, nonalcoholic beverages, as a topping for pancakes, waffles, desserts and more. If you love rhubarb, this beautifully colored syrup can’t be beat.
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If you’re lucky enough to have enough rhubarb to make into desserts, throw into muffins and cakes and even some to freeze for later, it’s a wonderful thing.
Fortunately, this year I had lots of rhubarb, thanks to my friend Marie finding it at her 99cent store! It wasn’t the prettiest specimen, but it was really good rhubarb! I was able to make some rhubarb syrup which I’ve not been able to do in the past. It’s essentially a flavored simple syrup.
I’ve been adding it to drinks like lemonade and spritzers. It’s great on pancakes, waffles and French toast. I used a lot of it when I made mini trifles for neighbors who came over for dessert one evening. It’s a lovely sweet and tart flavoring for rhubarb lovers, and couldn’t be easier to make.
A cute bottle with a little ribbon would be a lovely hostess gift, too!
Rhubarb Syrup
recipe by Christina Conte makes about 12 oz
FULL PRINTABLE RECIPE BELOW
Put the chopped rhubarb, lemon juice, sugar and water in a pot over medium heat. Cook until the rhubarb is completely disintegrated (it will be very mushy). Simmer for 5 minutes then remove from heat.
Place in a fine sieve over a bowl and allow the syrup to drain, occasionally stirring with a spatula, but don’t press the mixture or the syrup won’t be clear.
This is what the syrup looks like. Continue to stir until no more syrup comes out. I let mine sit for over an hour.
Pour into sterilized bottles. My friend, Cathy (She Paused 4 Thought), got me this cute mushroom funnel for small bottles and it works great.
Add a lid or cork and keep refrigerated, and use within a month.
*DO NOT DISCARD THE MIXTURE IN THE SIEVE. Refrigerate and use as you would rhubarb compote: mixed into yogurt, with ice cream, etc. It just won’t be a runny as compote.
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Rhubarb Syrup
A basic rhubarb syrup that can be used for beverages and toppings.
Ingredients
- 400 g (about 4 medium stalks) chopped fresh rhubarb
- 2 Tbsp lemon juice
- 250 g sugar
- 250 g water
Instructions
- Put the chopped rhubarb, lemon juice, sugar and water in a pot over medium heat. Cook until the rhubarb is completely disintegrated (it will be very mushy). Simmer for 5 minutes then remove from heat.
- Place in a fine sieve over a bowl and allow the syrup to drain, occasionally stirring with a spatula, but don't press the mixture or the syrup won't be clear.
- Continue to stir until no more syrup comes out. I let mine sit for over an hour.
- Pour into sterilized bottles. My friend, Cathy (She Paused 4 Thought), got me this mushroom funnell for small bottles and it works great.
- Add a lid or cork and keep refrigerated, and use within a month.
*DO NOT DISCARD THE MIXTURE IN THE SIEVE. Refrigerate and use as you would rhubarb compote: mixed into yogurt, with ice cream, etc. It just won't be a runny as compote.
Notes
Try to use red stalks for the best color.
I highly recommend a scale for best results.
Nutrition Information:
Yield: 12 Serving Size: 1 ozAmount Per Serving:Calories: 88Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 3mgCarbohydrates: 22gFiber: 1gSugar: 21gProtein: 0g
Nutrition information is only estimated.
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Oh the possibilities are endless! Compote and syrup for the double win!
I agree! Thanks, Cathy!