Rhubarb Syrup
A basic rhubarb syrup that can be used for beverages and toppings.
Ingredients
- 4 stalks rhubarb fresh (medium sized stalks)
- 2 Tbsp lemon juice
- 1 ¼ cups sugar
- 10 oz 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.
- Makes about 12 oz.
Nutrition
Serving: 6 | Calories: 169kcal | Carbohydrates: 43g | Protein: 0.3g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 4mg | Potassium: 104mg | Fiber: 1g | Sugar: 42g | Vitamin A: 35IU | Vitamin C: 5mg | Calcium: 31mg | Iron: 0.1mg
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