Rhubarb Syrup Recipe
A sweet rhubarb syrup recipe you can make to add to beverages, or use on top of pancakes, waffles, or ice cream.
Servings 12
Cost $1
Ingredients
- 4 cups fresh chopped rhubarb cut into 1 inch pieces
- 2 cups water
- 2 cups white granulated sugar
Instructions
- Rinse the rhubarb clean.
- Remove the ends and chop the rhubarb into pieces about an inch long. Place the chopped rhubarb in a large saucepan.
- Add the water and bring to a boil. Reduce heat to a slow simmer and cook the rhubarb for about 20 minutes. As it cooks foam may rise to the surface, if this happens simply skim it off using a spoon.After 20 minutes or so, the rhubarb becomes mushy and will have lost most of its colour. The colour will now be in the water/juice creating a pretty pink/red colour.
- Remove the rhubarb from the heat and strain through a fine mesh strainer or cheesecloth into a second saucepan. Set the cooked rhubarb pulp aside and continue the recipe using just the juice.
- Add 2 cups of sugar to the rhubarb juice. Bring back to a boil, stirring frequently to dissolve the sugar into the syrup. Let the syrup simmer for 5 minutes until the sugar is completely dissolved. Continue to skim off any foam that rises to the surface.
- To make the rhubarb simple syrup thick enough for pancakes etc, continue to let your syrup simmer over medium heat until it’s the desired thickness. Be careful not to have your heat too high as you don’t want your syrup to scorch.
- Once thickened to your liking, remove from the heat and allow to cool completely. Pour into a glass container, seal and refrigerate. The syrup should last for several weeks.
