This simple rhubarb syrup uses just three ingredients and can be made in 15 minutes! Use it swirled into drinks, drizzled over desserts and pancakes, or thicken it to use as a sauce.
This sweet yet tart recipe is customizable and one to keep on hand for rhubarb season - you can use it all through the spring and into summer, or freeze it to last ‘til summer’s end. If you don’t grow your own, you should be able to find rhubarb at the grocery store, your local farmer’s market, or maybe even at a neighbor’s!
Simple Summer Rhubarb Syrup
Note: Rhubarb leaves contain chemicals which are toxic to both humans and animals. While you'd have to eat quite a few to become ill, it's still best to steer clear of the leaves and only use the stalks!
INGREDIENTS:
1 c water
¼ c sugar
3 c or 12 oz rhubarb stalks, chopped - fresh or frozen (Note: The thinner, darker stalks are a bit sweeter than the larger, paler ones. Also, if you have a food scale, we recommend using one for more accuracy and it makes it super easy to get it right especially if you double the batch - which we think you definitely should!🙂)
DIRECTIONS:
Combine rhubarb, water and sugar in a saucepan over medium-high heat and give it a good stir. Once it comes to a simmer, cover and reduce heat to med-low. Crack the lid a bit as the syrup tends to want to boil over, especially towards the end as it thickens a little. Simmer for 10 minutes.
Once it cools slightly, taste the syrup. If you find it needs more sugar, now is the time to do so while it’s still warm.
Let cool to room temp, then strain through a fine mesh strainer. Press with a large spoon to get all of the juice out. If desired, you can use the rhubarb pulp to add to yogurt, smoothies, etc. or simply compost it.
Store in a jar with a tight lid in the fridge for up to two weeks.
How to Use Your Simple Summer Rhubarb Syrup
DESSERTS
If you need something quick…
Drizzle over ice cream or store bought angel food cake with “spray whip” (aka Reddi-Wip in a can)
If you have the time…
Make your favorite shortcake recipe (we love Joanna Gaines’), load ‘em up with sliced fresh strawberries and homemade whipped cream, then drizzle rhubarb syrup overtop. We recommend pairing with our Riesling Ice Wine!
BREAKFAST
Drizzle over pancakes, waffles or French toast. Mmmmmm…
DRINKS
Make a mocktail with your favorite bubbly water. Try a cocktail with gin, vodka or tequila (we haven’t tried whiskey yet, but we bet that could work too). Our favorite rhubarb drink starts with a glass of bubbly, then a swirl of syrup, and ends with a mint leaf and a thin slice of rhubarb for garnish. Such an easy, pretty, refreshing spritz!
コメント