Rhubarb Syrup
User Reviews
5
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Prep Time
15 mins
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Macerating time
3 d
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Total Time
3 d 15 mins
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Servings
20 servings
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Calories
46 kcal
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Course
Condiments
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Cuisine
American
Rhubarb Syrup
Description
The Rhubarb Syrup recipe begins by placing chopped rhubarb in a jar and covering it with sugar to sink beneath by half an inch. After shaking well, it sits overnight for the sugar to dissolve fully. This process of adding and dissolving sugar continues each day, eventually producing a syrup with noticeable undissolved sugar settling at the bottom. The syrup can be strained and used immediately but gains a deeper pink color if stored for an additional week. In warmer environments above 75°F, refrigeration from day three is recommended.
Once strained, the syrup can be stored indefinitely in the refrigerator. It imparts a mix of sweetness and rhubarb’s characteristic tart flavor, suitable for beverages or as a component in baked goods like bread, muffins, or pie. The syrup’s color and flavor deepen the longer it rests.
A suggested variation is to add strawberries at the start to enhance the red color and add sweetness, adjusting the character of the syrup further. The easy shaking and layering method avoids cooking but yields a flavorful, homemade concentrate with natural rhubarb taste.
Ingredients
- 1/2 pound rhubarb chopped
- 1/2 pound sugar (see below)
Instructions
- Put the chopped rhubarb in a glass container, like a Mason jar. Pour in enough sugar so the rhubarb is completely buried by about 1/2 inch. Close the jar and shake well. Let this sit on the counter overnight.
- The next day, all the sugar should have dissolved. Shake the jar to be certain. Add another 2 tablespoons of sugar to the jar and shake to dissolve. Repeat this process each day until, in the morning, you see sugar on the bottom of the jar that has not dissolved.
- You can strain and use the syrup now, but you'll get a pinker syrup if you leave the syrup to rest another week or so. If it's hot in your kitchen, like hotter than 75°F, put the syrup in the fridge on Day 3.
- When you're ready, strain out the rhubarb. You can use it in rhubarb bread or muffins or pie, or as a garnish for drinks. Pour the syrup into a clean container and store in the fridge, where it will keep indefinitely.
Notes
- Adding a handful or two of chopped strawberries at the start can increase the red color of the syrup and add natural sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 46 kcal
% Daily Value*
| Calories | 46kcal | 2% |
| Carbohydrates | 12g | 4% |
| Protein | 0.1g | 0% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.01g | 0% |
| Monounsaturated Fat | 0.004g | 0% |
| Sodium | 1mg | 0% |
| Potassium | 33mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 11g | 22% |
| Vitamin A | 12IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 10mg | 1% |
| Iron | 0.03mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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