When the garden is overflowing with rhubarb make this three ingredient rhubarb syrup. Perfect for adding to lemonade, iced tea, margaritas or cocktails.
This rhubarb syrup is perfect for a rhubarb sour cocktail, strawberry rhubarb margarita or even in iced tea. Don’t forget to make rhubarb cake to serve with your rhubarb beverages.
Rhubarb Syrup Ingredients
- rhubarb, leaves removes, stalks chopped
- water
- sugar
If you would like to learn how I planted and grow my own rhubarb I have a post for you here: How To Plant Rhubarb.
Rhubarb Syrup Instructions
- Remove the large green leaves, if they are still attached, and wash the stalk thoroughly.
- Chop the rhubarb into pieces. Try and get the pieces to be less than one inch wide.
- Add the rhubarb to a pot.
- Add 1 cup of water and 1/3 cup of sugar.
- Bring the mixture to a boil over medium high heat and then drop the heat back to medium.
- Simmer for 15 minutes.
- Stir occasionally because the bottom tends to want to scorch.
- Once the rhubarb is cooked down, strain it through a fine mesh strainer.The finer your strainer the more clear the syrup will become.
- Pour the rhubarb syrup into a glass jar and store it in the refrigerator
- Use within 2 weeks.
You will look at this portion and think this will NOT turn into sauce, but trust me, it will.
There is a LOT of moisture (and flavor!) in the rhubarb. The steam from the water will help draw it out.
I promise.
Straining rhubarb syrup
I am fine with micro bits of rhubarb in my syrup but if you would like there to be less, strain it a second time through a few layers of cheesecloth.
Storing rhubarb syrup
I poured my rhubarb syrup into a glass jar and store it in the refrigerator.
Use within 2 weeks.
Rhubarb Syrup
Ingredients
- 1 pound rhubarb leaves removes, stalks chopped
- 1 cup water
- 1/3 cup sugar
Instructions
Rhubarb Syrup Instructions
- Remove the large green leaves, if they are still attached, and wash the stalk thoroughly.
- Chop the rhubarb into pieces. Try and get the pieces to be less than one inch wide.
- Add the rhubarb to a pot.
- Add 1 cup of water and 1/3 cup of sugar.
- Bring the mixture to a boil over medium high heat and then drop the heat back to medium.
- Simmer for 15 minutes.
- Stir occasionally because the bottom tends to want to scorch.
- Once the rhubarb is cooked down, strain it through a fine mesh strainer.The finer your strainer the more clear the syrup will become.
- Pour the rhubarb syrup into a glass jar and store it in the refrigerator
- Use within 2 weeks.
Nutrition
Sarah Mock
CEO/Owner/Founder/Culinary Blogger
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 12 years Sarah helps the home cook prepare her recipes with professional results.