Homemade Rhubarb Syrup
User Reviews
4.9
Homemade Rhubarb Syrup
Description
The Homemade Rhubarb Syrup recipe begins by boiling chopped rhubarb in water until it softens and releases its juices, turning the liquid a bright pink-red. After straining out the solids, the remaining rhubarb-infused liquid is returned to heat and combined with sugar to create a sweet syrup. The syrup is simmered to dissolve the sugar and intensify the flavor.
This syrup highlights rhubarb's natural tartness balanced by sugar, yielding a vibrant fruit syrup. It can be used to flavor cocktails, sodas, or desserts, bringing a distinctive rhubarb taste without the texture of the fruit itself.
The recipe requires straining the cooked rhubarb carefully to remove pulp, and watching for foam that forms on the surface to skim off. The syrup should be cooled before bottling and can be stored refrigerated for use as desired.
Ingredients
- 2 pounds rhubarb
- 4 cups water
- 1 3/4 cups sugar
Instructions
- Rinse the rhubarb clean.
- Remove the ends and chop the rhubarb into small pieces. Place the chopped rhubarb in a medium saucepan.
- Cover with water and bring to a boil. Reduce to a medium simmer and let the rhubarb cook for about 20 minutes. Skim any foam that rises to the top.
- After about 20 minutes, the rhubarb will become mushy and will have lost most of its color. The water will be a bright pink/red. Remove from heat. Strain the rhubarb liquid through a fine mesh strainer into another clean pot, separating the rhubarb from the liquid. Because the rhubarb breaks down more than raspberries or strawberries, the resulting liquid will be slightly more opaque.
- Once the rhubarb liquid has been strained, discard the rhubarb. Add 1 ¾ cups of sugar to the rhubarb liquid. Bring back to a boil, stirring frequently to dissolve the sugar into the syrup. Let the syrup simmer for 5 minutes till the sugar is completely dissolved, skimming any additional foam that rises to the top.
- Remove from the heat and allow to cool completely. Pour into a glass container, seal and refrigerate. The syrup should last for several weeks.Note: If you prefer a thicker syrup for use on pancakes or waffles, you can simmer it for several minutes longer till the liquid reduces and thickens more. The consistency as written is perfect for mixing into beverages.
Notes
- Use a fine mesh strainer to achieve a clear syrup free of pulp.
- Skim foam during boiling stages to maintain syrup clarity.
- Store syrup refrigerated and use within a few weeks for best flavor.
- Suitable for flavoring drinks, desserts, and sauces.
- Requires two medium saucepans for straining and final boiling steps.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3cups
Amount Per Serving
Calories 441 kcal
% Daily Value*
| Calories | 441kcal | 22% |
| Carbohydrates | 111g | 37% |
| Protein | 2g | 4% |
| Sodium | 25mg | 1% |
| Potassium | 746mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 102g | 204% |
| Vitamin A | 265IU | 5% |
| Vitamin C | 20.7mg | 23% |
| Calcium | 231mg | 23% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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