Description
This homemade rhubarb simple syrup is a quick and easy recipe that adds a tangy-sweet flavor to cocktails, desserts, and breakfast dishes.
Ingredients
Scale
- 2 cups water
- 3 cups chopped rhubarb
- 1 1/2 – 2 cups granulated sugar
- Optional flavorings: 1 cinnamon stick, 1 vanilla bean, 1-inch piece of fresh ginger, 2-3 sprigs of mint, or 3-4 strips of citrus peel (lemon, lime, or orange)
Instructions
- Combine water and chopped rhubarb in a saucepan.
- Bring to a boil, then reduce heat and simmer for 20–25 minutes until the rhubarb falls apart.
- Strain the mixture through a fine mesh sieve without pressing the pulp to keep the syrup clear.
- Return the strained liquid to the saucepan and add sugar. Bring to a boil and cook for 5 minutes until sugar is fully dissolved.
- Remove from heat and add any optional flavorings. Let steep for 10–30 minutes while the syrup cools.
- Strain out flavorings, pour syrup into a sealed container, and store in the refrigerator for up to 1 week or freeze for longer storage.
Notes
- Do not use rhubarb leaves as they are poisonous—only the stalks are safe to eat.
- Resist pressing the rhubarb pulp during straining to avoid cloudiness.
- Adjust the sugar to taste; more sugar equals a sweeter syrup.
- Frozen rhubarb works too—just add extra simmering time.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 oz
- Calories: 50
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg