It’s that time of year where rhubarb abounds! Rhubarb is the most underrated harvest! Make the most of it by making a rhubarb simple syrup!
It probably depends on where you live but growing up in Michigan it seemed like rhubarb was one of those things where most people I knew had a plant growing in their yard. Similarly, in Alaska, it’s one of the few things that comes back every year so it’s popular here too.
Rhubarb Abundance
When I started gardening and trying to put food up, I wanted to explore more ways to preserve the things I grew. When we moved to our first house, I had 2 massive rhubarb plants I needed to do something with so I started researching all the ways to utilize the plant.
Other ways I like to preserve rhubarb:
- Freeze 1” cubes to use in baked goods in the winter (I love to pair with other less tart fruits)
- Make and can rhubarb sauce (recipe coming soon!)
If you have a rhubarb plant, you likely have more rhubarb than you could ever need! I think rhubarb is one of the most underrated plants you can grow. It needs hardly any attention and it will produce a large amount of produce with very little effort.
As I was browsing the web for what I could do with all this rhubarb, I got the idea for a rhubarb syrup. I’m a sucker for a margarita and I knew I couldn’t go wrong with a rhubarb margarita.
How to Use Rhubarb Syrup
Rhubarb simple syrup can be used in a variety of ways!
- Use it to make drinks! Lemonade, margarita, or any other drink you use a simple syrup for.
- Top ice cream or yogurt
- Sweeten herbal tea or coffee
- Drizzle over pork
- Use it to make a marinade or salad dressing
Rhubarb syrup is the perfect touch of bright sweetness! I hope you enjoy it!
Rhubarb Simple Syrup
Ingredients
- 6 c rhubarb
- 1.5 c water
- 3 c sugar
- 1/2 c fresh squeezed lemon juice
Instructions
- Harvest rhubarb and remove the leaves.
- Wipe down rhubarb with a wet cloth.
- Cut rhubarb into 1" pieces.
- In a saucepan over medium-high heat, bring the rhubarb & water to a boil.
- Lower to medium-low, cover, & cook for 10 minutes. Stir occasionally to break fruit apart & allow all the juices to be released.
- Pour rhubarb mixture through a fine mesh strainer lined with a double layer of cheesecloth.
- Gather the extra length of the cheesecloth and twist to push the juice out. Use a wooden spoon to press the juice out.
- Measure the rhubarb juice. If you have 3+ cups of juice, proceed. If you have less than 3 cups of juice, add water to make it 3 cups.
- Put the liquid back into the sauce pan over med-high heat. Stir in sugar & bring to a boil. Boil for 6-8 minutes.
- Remove from heat, stir in lemon juice. Optional: strain again for clearest syrup
- Let cool & store in the fridge or immediately ladle hot syrup into jars (leaving ¼” of headspace) and water bath can for 10 minutes.
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