Description
Make a bright, tart rhubarb syrup on the stovetop. This simple syrup is perfect for mixing into cocktails, sodas, and lemonade.
Ingredients
Scale
- 2 cups fresh rhubarb, chopped
- 2 cups granulated sugar
- 2 cups water
Instructions
- Combine the chopped rhubarb, sugar, and water in a medium saucepan.
- Place the saucepan over medium heat. Stir occasionally until the sugar dissolves completely.
- Bring the mixture to a gentle simmer. Reduce the heat to low and cook for 15 to 20 minutes, or until the rhubarb has broken down completely and the liquid is deeply colored.
- Remove the saucepan from the heat. Let the mixture steep for 10 minutes.
- Pour the syrup through a fine-mesh sieve lined with cheesecloth into a clean bowl or jar. Press gently on the solids to extract all the liquid, but do not force too much pulp through.
- Discard the solids. Allow the syrup to cool completely before using or storing.
Notes
- For a spicier flavor, add one 1-inch piece of fresh ginger to the pot while simmering. Remove the ginger before straining.
- This syrup keeps well in an airtight container in the refrigerator for up to three weeks.
- To use in a cocktail, try a ratio of 1 part rhubarb syrup to 2 parts spirit and 1 part citrus juice.
- Prep Time: 5 min
- Cook Time: 25 min
- Category: Beverage Mixer
- Method: Stovetop Simmering
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 200
- Sugar: 50
- Sodium: 1
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 51
- Fiber: 1
- Protein: 0
- Cholesterol: 0