Rhubarb simple syrup
A two-for recipe and both have many many uses!
The original recipe can be found at hungrytigress.
Dont forget to save the pulp!
How to Make Rhubarb simple syrup
- Into a large non-reactive pot (stainless steel) add the rhubarb and water. Put the lid on, partially covered, and simmer until the rhubarb is fall apart tender. About 20 - 30 minutes.
- Place a jelly bag over a large bowl and strain the rhubarb into the bowl. You will want this to drip, until the pulp isnt dripping well any more. Keep the pulp for rhubarb butter! Do not toss it! You will know when it is almost done because the pulp will be cooled enough to handle. Then, save the pulp for later, and put the juice into a measuring cup. ( Should be around 2 3/4 cups)
- Now, you have the liquid in the measuring cup. Add water to equal 4 cups total.
Add to your pot, 2 1/2 - 3 cups of sugar. Bring to a boil until all sugar is melted.
Boil for another minute. ( I used 3 cups and it is quite sweet, so depending on what you like, I would try less next time) I like rhubarb flavor. :)
- After the syrup has simmered, it might have a foam. Skim it off with a slotted spoon, slowly to skim the most of it off. (as you can see, my bottle still has a bit of foam, but it still tastes good!) ;)
Using clean bottle, pour the rhubarb syrup into the bottle and cap.
This will keep for weeks in the refrigerator.
- This syrup can be used in cocktails, poke cakes, or even with soda water.
Depending on what kid of rhubarb you have: I have the old fashion plant that is green. I DID add a few drops of red food coloring to mine for aesthetic purposes.