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Rhubarb Simple Syrup (with Leftover Peel)
Rhubarb simple syrup made with the leftover peel. A great and easy method of preserving rhubarb and making use of leftovers.
Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 2 -3 small bottles
Calories: 1308 kcal
Course:
Condiments
Cuisine:
German
Ingredients
- 8.8 oz rhubarb peel
- 5 cups granulated sugar
- 2 ¼ teaspoons citric acid
- 4 ⅓ cups water
Instructions
- Wash the rhubarb thoroughly before peeling it. Measure the peel and place it in a pan. Add the rest of the ingredients and bring everything to a boil.
- Cook: Turn the heat down to low and let the syrup cook, uncovered for 20-25 minutes, depending on the pot you are using. If the pot is very wide, the cooking time is shorter. The liquid should be slightly thickened, but not too thick.
- Rest: Take the pot off the heat, let cool down and keep in the fridge or cellar for 24 hours.
- Strain the syrup and discard the peel.
- Cook again: Pour the syrup back into the clean pot, bring to a boil and simmer, uncovered for 6-8 minutes.
- Store: Pour into the sterilized bottles and seal.
Cup of Yum
Nutrition Information
Serving
1small bottle
Calories
1308kcal
(65%)
Carbohydrates
337g
(112%)
Protein
1g
(2%)
Sodium
20mg
(1%)
Fiber
2g
(8%)
Sugar
334g
(668%)
Nutrition Facts
Serving: 2-3 small bottles
Amount Per Serving
Calories 1308
% Daily Value*
| Serving | 1small bottle | |
| Calories | 1308kcal | 65% |
| Carbohydrates | 337g | 112% |
| Protein | 1g | 2% |
| Sodium | 20mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 334g | 668% |
* Percent Daily Values are based on a 2,000 calorie diet.