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)