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 rhubarb sauce, throw into rhubarb muffins and rhubarb cakes and even some to freeze for later, you are most fortunate. Rhubarb can be very hard to come by (or very expensive) here in Southern California, and we don’t have the luxury of being able to grow it.
Luckily, 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 rhubarb flavored simple syrup.
I’ve been adding it to drinks like homemade 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 tart flavor for rhubarb lovers, and couldn’t be easier to make.
If you love baking, don’t miss the opportunity to make this rhubarb tart (with or without meringue)!
Are you a rhubarb fan like me? Then don’t miss my collection of rhubarb recipes!
A cute bottle of rhubarb syrup with a little ribbon would be a lovely hostess gift!
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.
Add a lid or cork and keep the syrup refrigerated, and use within a month.
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- 400 g (about 4 medium stalks) chopped fresh rhubarb
- 2 Tbsp lemon juice
- 250 g sugar
- 250 g water
- 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.
Try to use red stalks for the best color.
I highly recommend a scale for best results.
Nutrition Information:Yield: 12 Serving Size: 1 oz
Amount 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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