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Rhubarb Syrup

[heart_this] · Jun 13, 2011 · 18 Comments

Rhubarb Syrup

A simple syrup infused with the flavour and colour of fresh spring rhubarb.

Rhubarb has to be one of my favourite spring treats and while I am waiting for the local strawberries to come I tend to enjoy it in the form of a rhubarb compote . Rhubarb compote is so easy to make and it is perfect for a quick dessert when served warm over a scoop of vanilla ice cream. This year I thought that I would change things up a bit and try making a rhubarb syrup. Since a simple syrup is made by simmering water and sugar and a rhubarb compote is made by simmering sugar and rhubarb, I figured that I could get the best of both worlds by adding some extra water to the rhubarb compote recipe. This way, once the brief simmering is done you can strain the solids and have both rhubarb compote and rhubarb syrup! At this point the rhubarb syrup is going to be pretty liquid-y and perfect for using in drinks but if you wanted it a bit thicker you could easily return the syrup to the sauce pan and simmer it to reduce and thicken.

Rhubarb Syrup

Rhubarb Syrup

Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Servings: 1cup

A simple syrup infused with the flavour and colour of fresh spring rhubarb.

ingredients
  • 2 pounds rhubarb, cut into 1 inch pieces
  • 1 cup sugar
  • 1 cup water
  • 1/2 lemon, juice and zest (optional)
directions
  1. Simmer everything until the rhubarb is nice and soft and then strain the solids. (Reserve the solids and serve over vanilla ice cream, etc.)
  2. Return the syrup to the sauce pan and simmer to reduce to desired consistency. (Optional)
Use in:
Rhubarb Soda
Rhubarb Mojito

Similar Recipes:
Rhubarb Compote
Strawberry Syrup
Pomegranate Syrup
Rhubarb Muffins
Guinness Chocolate Syrup
Blackberry Syrup
Apple Cider Syrup

Condiment, Food, Gluten-free, Recipe, Syrup, Vegetarian

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Reader Interactions

Comments

  1. Alina---Explora Cuisine says

    June 14, 2011 at 11:37 pm

    It has such a beautiful color!!! I tend not to use rhubarb, but seeing your syrup I have to admit that it looks delicious!

    Reply
  2. Divya Yadava says

    June 14, 2011 at 11:39 pm

    I love how you enjoy experimenting! This rhubarb syrup sounds divine!

    Reply
  3. Rosie O'Grady says

    June 15, 2011 at 12:54 am

    I will have to try this when I go to Montana. No rhubard in West Texas.

    Reply
  4. Aurelia says

    June 15, 2011 at 12:59 am

    Great idea! I love the colour of it, it looks so inviting 🙂

    I'm not actually a fan of rhubarb but a syrup in drinks would probably work well, mixing with the other flavours. Thank you for sharing the recipe.

    Reply
  5. Healthy Mamma says

    June 15, 2011 at 1:09 am

    I've only recently discovered rhubarb, last spring. I made rhubarb compote using agave. Great idea to make syrup.

    Reply
  6. Hollie says

    June 15, 2011 at 1:21 am

    I've never tried rhubarb.. but I just bought some, frozen, to make a smoothie with.

    Reply
  7. Laurene (Kitchener, ON) says

    June 15, 2011 at 2:05 am

    Awesome photo! And inspirational recipe, as per usual.

    Reply
  8. Claudia says

    June 15, 2011 at 2:34 am

    I have four more stalks of rhubarb in my garden…. you can see where I am going with this… over here! To do it.

    Reply
  9. Irene says

    June 15, 2011 at 3:17 am

    I love rhubarb and never seem to have enough,one of my favorite things to make with it is ice cream. It is very yummy!

    Reply
  10. Gourmet forever says

    June 15, 2011 at 7:12 am

    I also love rhubard. How long can this syrup stay – best before date?

    Reply
  11. Marisa says

    June 15, 2011 at 10:19 am

    Oooooh, I am *so* into the idea of rhubarb syrup! Thanks for the great recipe.

    Reply
  12. Amy says

    June 15, 2011 at 10:28 am

    What a lovely color. I bet this would make delicious drinks!

    Reply
  13. Kevin says

    June 16, 2011 at 11:57 am

    Gourmet forever: It should last a couple of weeks in the fridge.

    Reply
  14. Anonymous says

    February 9, 2012 at 8:02 pm

    Great recipe should try it with a soya vinilla milk tastes like ruhbarb and custard also if you like it more tart add less sugar. Thanks for the recipe =]

    Leon

    England

    Reply
  15. Anonymous says

    May 14, 2013 at 4:57 am

    could you use agave in place of the sugar?

    Reply
  16. kevin says

    May 14, 2013 at 12:45 pm

    Anonymous: I have not really used agave but I imagine that it would work.

    Reply
  17. hanseata says

    May 20, 2013 at 9:36 pm

    Just came back from a trip to Germany where the newest drink is rhubarb schorle (rhubarb juice mixed with sparkling water) or rhubarb juice. It is served everywhere!
    I absolutely loved its refreshing tartness, and the juice is, of course, sweetened, but not cooked.

    Reply
  18. Allie BakingAMoment says

    May 25, 2014 at 10:15 pm

    Just made this this morning and it came out so lovely! I'm linking to your recipe in my post- it goes live tomorrow morning 😉 Thanks so much, Kevin!

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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