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.
A simple syrup infused with the flavour and colour of fresh spring rhubarb.
- 2 pounds rhubarb, cut into 1 inch pieces
- 1 cup sugar
- 1 cup water
- 1/2 lemon, juice and zest (optional)
- Simmer everything until the rhubarb is nice and soft and then strain the solids. (Reserve the solids and serve over vanilla ice cream, etc.)
- Return the syrup to the sauce pan and simmer to reduce to desired consistency. (Optional)
Alina---Explora Cuisine says
It has such a beautiful color!!! I tend not to use rhubarb, but seeing your syrup I have to admit that it looks delicious!
Divya Yadava says
I love how you enjoy experimenting! This rhubarb syrup sounds divine!
Rosie O'Grady says
I will have to try this when I go to Montana. No rhubard in West Texas.
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.
Healthy Mamma says
I've only recently discovered rhubarb, last spring. I made rhubarb compote using agave. Great idea to make syrup.
I've never tried rhubarb.. but I just bought some, frozen, to make a smoothie with.
Laurene (Kitchener, ON) says
Awesome photo! And inspirational recipe, as per usual.
I have four more stalks of rhubarb in my garden…. you can see where I am going with this… over here! To do it.
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!
Gourmet forever says
I also love rhubard. How long can this syrup stay – best before date?
Oooooh, I am *so* into the idea of rhubarb syrup! Thanks for the great recipe.
What a lovely color. I bet this would make delicious drinks!
Gourmet forever: It should last a couple of weeks in the fridge.
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 =]
could you use agave in place of the sugar?
Anonymous: I have not really used agave but I imagine that it would work.
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.
Allie BakingAMoment says
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!