Rhubarb Syrup {Simple Syrup}
When rhubarb season rolls around (April-early June), it's time to celebrate this versatile vegetable. Yes, vegetable! Rhubarb is a vegetable, yet we typically sweeten it. Rhubarb Syrup is fabulous to use in drinks, jams, chutney's, baked goods and more!
I really enjoy making homemade Rhubarb Soda with this simple syrup. I also use it to make sno-cones or shaved ice, some baked goods and more.
I love making Homemade Lime Soda or Strawberry Soda. Rhubarb Soda is also delicious and refreshing! Just add ice, club and syrup to a tall glass and mix, yum!
Fresh Rhubarb season is brief, but the pies, cakes, syrups, cocktails, jams, compotes, sauces and more you can make with it are fabulous! Remember, you are only to use the stalks of rhubarb NOT THE LEAVES, the leaves are toxic and will make you sick.
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How to preserve rhubarb for year round use
- Freeze rhubarb after harvesting or purchasing. Simply clean the stalks, chop into 1 inch or so chunks, place on a tray or plate and pop in the freezer for 90 minutes or so. Then place in vacuum sealer bags and vacuum seal or place in freezer bags, press as much air out as you can and seal.
- If you blanch your rhubarb chunks for 45 seconds or so before freezing. They will retain more of the color (however it is not necessary). If you do, use them up within 6 months or so.
- Whichever way you choose to freeze fresh rhubarb, make sure the stalks are fresh. Old stalks will not freeze well and may become mushy. Use the best parts of the stalk for freezing.
- Make Rhubarbs Simple Syrup and freeze in bags, containers or as ice cubes, then thaw and enjoy for cakes, sodas, cocktails, sauces, etc.
- Make and freeze Rhubarb Jam or even make pickled rhubarb.
Rhubarb Syrup ingredients needed
- Rhubarb stalks
- Water
- Sugar
Variations
- Add some orange zest or ginger for a different flavor.
- Add halved strawberries to the pot for Strawberry Rhubarb Syrup (rhubarb and strawberries were made to mingle!).
- Add a splash of vanilla after straining or a spritz of fresh lemon or lime.
- Make a Rhubarb Cocktail by adding vodka or gin, syrup and club or seltzer for a refreshing boozy drink.
Tips
- Look for stalks that
- If you can, support local and buy fresh rhubarb at your local farmers marker. It's fresher vs what you'll find at the grocers and almost always less expensive which is always a win!
- If rhubarb stalks are floppy, you don't want them. Look for firm & crisp stalks that are free from brown spots.
- The color or the rhubarb stalks is not a flavor indicator. Color changes with each harvest, zone planted etc. Hue's will vary from scarlet in parts, to light pink to green.
- Store in your refrigerator for 3-4 weeks (always wipe the rim of you jar to make sure it and the lid are clean before returning to fridge.
- Freeze as ice cubes for up to 4 months.
I hope you enjoy this simple and flavorful rhubarb recipe! XO Colleen
DIY Recipes to try
Rhubarb Syrup
Ingredients
- 2 cups heaping cups of fresh rhubarb, cut into chunks
- 1 cup sugar
- 1 cup water
Instructions
- Clean and chop your rhubarb stalks. Place into a pot.
- Add in sugar and water.
- Bring to a boil and boil for 5 minutes or until rhubarb chunks are mushy.
- Remove from heat, cool completely and then strain. Be sure to press on rhubarb to get every last drop out of the syrup.
- Store in sealed mason jar for 3-4 weeks in the fridge or freeze as ice cubes for up to 4 months.
