How to Make Rhubarb Simple Syrup
I’m always looking for delicious ways to take advantage of my garden. And, although my rhubarb plant is only 2 years old, it’s going gangbusters this year. Again. It’s probably time to divide it, honestly, but I don’t know where I’d put the additional plants. We have a relatively small yard, and it’s relatively full of lovely beds for flowers, perennials and veggies. But I love all the things I can make out of what we grow. Including a rhubarb simple syrup.
Today, there was an article in the Anchorage Dispatch News about how Alaskans are falling out of love with rhubarb. I disagree. I’m falling ever more in love with our rhubarb and all the things I can make with it… In fact, the article spurred me to make rhubarb simple syrup, which is perfect for a wide variety of tasty beverages. We’ll save that for another post. Later this summer, we’ll also make another rhubarb raspberry jam. It’s delicious.
Making rhubarb simple syrup is incredibly easy, although it’s a bit labor intensive. That may sound incongruous, but I’m not sure how else to describe it.
modified from Epicurious (yes, this is one of the delicious drinks we make)
- 5 stalks of rhubarb, cut into 1/2″ to 1″ sections
- 1 cup sugar
- 1 tbsp lemon juice
- Mix all ingredients in a saucepan over medium to high heat.
- Bring to a boil, and allow to simmer until the rhubarb has completely broken down. This takes about 10 minutes. You should be able to mash the rhubarb easily against the side of a pan until you get a pulpy mess.
- Remove from heat and strain through fine mesh into a mason jar. Set aside the pulp and strain through a second time. This is the part that’s labor intensive because I try to get as much juice as I can.
- Place a lid on the jar, and refrigerate for at least 2 hours. Keep for 1-2 weeks. (As if you won’t drink it all immediately!)
Yield is somewhere around 16 oz. As you’ll see, mine’s closer to around 14 oz. With a serving size being about 1 oz., you’ll have 12-16 servings!