Rhubarb Syrup

Photo by Tempest R.
Adapted from thekitchn.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

ounces

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from thekitchn.com

Ingredients

  • 4

    cups chopped rhubarb

  • 1

    cup sugar

  • 1

    cup water

Directions

Combine the rhubarb, sugar, and water in a heavy-bottomed sauce pan and bring to a boil. Lower the heat to a simmer and cook gently, stirring occasionally, until the fruit is soft and the liquid has thickened slightly, about 20 minutes. Set a fine-meshed strainer (or a coarse strainer lined with cheesecloth)over a large bowl. Pour the rhubarb through the strainer until most of the liquid is in the bowl. Press the solids a little with the back of a spoon to extract more syrup. Carefully pour the syrup into a clean bottle, cover or cork the bottle and refrigerate. It should keep for quite some time in the fridge. The leftover rhubarb solids also make a nice rough jam, so if you want you can put them in a clean jar and keep them in your refrigerator for a week or so. It's great on toast! Variations: -Add a few coins of ginger or a few large pieces of orange peel to the rhubarb at the start of the cooking time. -Towards the end of the simmering time, add a small handful of rough chopped basil, or several sprigs of thyme. -Stir a few teaspoons of rose water or orange flower water into the finished syrup.

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