Welcome to my kitchen! Today, I’m excited to share my tested recipe for Rhubarb Syrup. I’ve made this syrup several times, adjusting the sweetness and tartness based on my family’s preferences. Its vibrant color and refreshing taste can brighten up any drink or dessert. Ideal for drizzling over pancakes or stirring into cocktails, this syrup bursts with flavor. Try it alongside my Strawberry Rhubarb Pie for a delightful pairing!
About Rhubarb Syrup
This Rhubarb Syrup holds a special place in my heart. It’s a straightforward recipe that balances sweetness and tang, crafted through multiple testing phases to achieve just the right harmony of flavors. Rhubarb is a unique ingredient that makes this syrup versatile for various occasions—especially during spring and summer when rhubarb is at its peak. This recipe brings a cheerful twist to your brunch table, making it perfect for casual family gatherings or special events.
- Quick prep: You can whip this up in just 45 minutes!
- Versatile: Use it to enhance drinks, desserts, or breakfast treats.
- A family favorite: Turns ordinary waffles and pancakes into something truly delightful.
- Rhubarb is packed with nutrients, making this syrup a sweet and slightly tart treat!
Key Ingredients & Their Roles
- Rhubarb: Provides the tart, fruity base; fresh and frozen both work well.
- Sugar: Balances the tanginess; try brown sugar for a deeper flavor.
- Water: Helps dissolve the sugar and extract flavors; adjust for syrup thickness.
- Lemon Juice: Adds brightness; consider swapping with lime for a twist.
How to Make Rhubarb Syrup
- In a medium saucepan, combine 4 cups of chopped rhubarb, 1 cup of granulated sugar, and 1 cup of water. The vibrant pink rhubarb adds a beautiful hue as it begins to heat.
- Bring the mixture to a gentle boil over medium heat, then reduce to a simmer. Cook for 15-20 minutes, stirring occasionally, until the rhubarb fully breaks down and the syrup thickens slightly. The aroma that fills the kitchen during this time is invigorating!
- Stir in 1 teaspoon of lemon juice for added zing, if desired.
- Remove the pan from heat and let it cool for about 20 minutes. Once cooled, strain the syrup through a fine mesh sieve into a clean jar, pressing down gently to extract the liquid.
Pro Tips & Troubleshooting
- During my tests, I discovered that the fresh rhubarb produced a bolder flavor compared to frozen. Be sure to chop it into even pieces for consistent cooking.
- A common mistake is rushing the simmering process. If you don’t allow enough time for the rhubarb to break down, the syrup may be too chunky. Just let it simmer patiently!
- For a fun variation, try infusing the syrup with fresh herbs like mint or basil during cooking.
- This recipe scales easily; you can double or halve the quantities without affecting the taste.
Storage & Make-Ahead Guide
Store your Rhubarb Syrup in an airtight container in the fridge for up to 2 weeks. It’s great for making ahead! I found that the flavors intensified as it sat in the fridge, making it even more delightful.
What to Serve With Rhubarb Syrup
This Rhubarb Syrup pairs beautifully with pancakes, waffles, or even yogurt. It’s also delightful drizzled over fresh fruit salad or stirred into cocktails. Be sure to explore my Strawberry Cream Cake and Coconut Macaroons for delicious serving ideas!
Frequently Asked Questions
- Can I use frozen rhubarb? Yes, frozen rhubarb works well; just thaw it before using.
- How can I adjust the sweetness? Feel free to reduce the sugar for a less sweet syrup!
- Can I can this syrup? Yes, you can process it in a water bath for long-term storage.
- What’s the best way to use leftovers? Use the pulp in smoothies or oatmeal to avoid waste.
- Does it need to be refrigerated? Yes, always refrigerate your syrup to ensure freshness.
Final Thoughts
This Rhubarb Syrup is truly a special addition to your kitchen repertoire. Its vibrant hue and delightful tartness can elevate so many dishes, and I encourage you to experiment with it in your own recipes. Enjoy making it, and don’t forget to share your results!
More Recipes You’ll Love
- Strawberry Rhubarb Pie – why it complements this
- Rhubarb Jam – connection via flavor/technique
- Strawberry Rhubarb Pop Tarts – seasonal pairing
Rhubarb Simple Syrup
Ingredients
Ingredients
- 4 cups rhubarb chopped fresh or frozen
- 1 cup granulated sugar
- 1 cup water
- 1 teaspoon lemon juice
Instructions
Instructions
- In a medium saucepan, combine rhubarb, sugar, and water. Bring to a gentle boil over medium heat, then reduce to a simmer. Cook for 15–20 minutes, stirring occasionally, until the rhubarb breaks down completely.
- Stir in lemon juice, if using.
- Remove from heat and let cool for about 20 minutes. Strain through a fine mesh sieve into a clean jar or bowl, pressing down gently to extract the liquid (don’t force solids through).
- Store syrup in an airtight container in the fridge for up to 2 weeks.