Rhubarb Simple Syrup
Transform your rhubarb harvest into a sweet treat with homemade rhubarb 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.