Rhubarb Simple Syrup
Gorgeously hued and perfectly sweet-tart, rhubarb simple syrup is a delightful addition to all sorts of drinks (and more).
Servings: 2 cups
Calories: 411kcal
Instructions
- Place 2 cups chopped rhubarb, 2 cups water, and 1 cup granulated sugar in a large, heavy bottomed sauce pan. Place over medium heat and simmer on medium-low for 15-20 minutes, stirring occasionally, until the rhubarb releases its juices and has become very soft.
- Remove from heat and set aside to cool for 10-15 minutes. Pour the the syrup through a fine mesh strainer into a bowl, using the back of a wooden spoon to press it down to remove as much of the juice as possible.
Notes
- Dissolve the sugar fully. For the smoothest syrup, make sure to fully boil and dissolve the sugar so it's not grainy.
- Make sure to strain out the rhubarb pulp. This step must NOT be skipped; otherwise, you'll have more of a rhubarb compote situation, which, while lovely, is not simple syrup.
- Then save the rhubarb pulp. It will be perfectly tart-sweet and great for stirring into yogurt and almond granola, or added to gluten free rhubarb muffins.
- Double it. Love this syrup? Easily double or even triple this recipe.
- Freeze it. You can freeze the syrup too - see how to do this lower down.
- Can it. Follow the preserving guidelines from the National Center for Home Food Preservation at the University of Georgia to preserve the syrup for a longer time.
Nutrition
Calories: 411kcal | Carbohydrates: 105g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 18mg | Potassium: 353mg | Fiber: 2g | Sugar: 101g | Vitamin A: 124IU | Vitamin C: 10mg | Calcium: 113mg | Iron: 0.3mg