Rhubarb Syrup
Add Rhubarb Simple Syrup to your cocktails, mocktails, pancakes, ice cream, desserts and more for a delicious spring and summer treat.
Servings 16 servings
Calories 51kcal
Ingredients
- 2 stalks rhubarb sliced (about 2 cups)
- 2 cups water
- 1 cup granulated sugar
Instructions
- In a medium saucepan over medium heat, bring sliced rhubarb and water to a simmer. Reduce the heat to medium low and cook for 20 minutes. The liquid will reduce and the rhubarb will break up into a pulp.2 stalks rhubarb, 2 cups water
- Place a fine-mesh strainer over a large bowl and strain the rhubarb mixture into the bowl.
- Measure 1 cup of hot liquid. Stir in 1 cup sugar.1 cup granulated sugar
- Let cool completely, then funnel into a jar or bottle. Use immediately or store in the fridge for up to one month.
Notes
- When selecting rhubarb, keep in mind that red rhubarb is sweeter and green rhubarb is more sour. Aim for mostly red or a mixture of red and green for the best flavor.
- Do not use any of the rhubarb leaves — only the red and green stalks.
- Strain out the rhubarb from the liquid well, possibly even twice, to get all the solids out of the syrup.
- Add more sugar (either a 1.5:1 or 2:1 ratio) to make a thicker syrup.
Nutrition
Serving: 0.5ounce | Calories: 51kcal | Carbohydrates: 13g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 2mg | Potassium: 44mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 0.04mg
