Rhubarb Syrup
TIME/SERVINGS
Total: 35 minutes
Active: 5 minutes
Makes: 1 1/2 cups
By Amy Wisniewski
This is merely a flavored simple syrup. Use it to spruce up anything from cocktails, punch, and iced tea to fruit salad or plain yogurt.
INGREDIENTS
- 5 ounces rhubarb, washed and cut into 1/2-inch chunks (about 1 cup)
- 1 cup granulated sugar
- 1 1/4 cups water
INSTRUCTIONS
- Combine all ingredients in a small saucepan and stir. Place over high heat and bring to a boil. Once mixture boils, reduce heat to low and simmer until rhubarb is falling apart and color has bled into the syrup, about 20 to 25 minutes.
- Remove from heat and, using a fine mesh strainer, strain and discard rhubarb solids. Let syrup cool to room temperature, then transfer to a resealable container and store in the refrigerator.
COMMENTS | ADD YOUR OWN
I made this, and let it cook probably a little longer than suggested. I caught it before it burned, and ended up with about 3/4 of a cup of syrup after I strained out the "rhubarb solids"...but instead of discarding it, I tasted it and discovered that it was delicious and beautiful, a bright fuscia color. I mixed it in with about 2 tablespoons of orange marmalade I had on hand (I was just looking for something to put it in and found that) and have had it with my morning toast for the last couple of mornings. Delicious. I plan on making a larger batch next time.
To be clear: instead of discarding the rhubarb solids, I kept them and mixed them in with a little marmalade. I don't even think that it was necessary to mix it in with the marmalade...it was delicious all on its own.
Wow. This sounds great. I also love the idea of using everything for syrup and for preserves. I mean why let those tasty rhubarby bits go to waste?
I used the leftover rhubarb mush as a substitution for heavy cream in the "Tasty Blueberry Muffins" recipe on this site. They turned out fantastic! My directions for that are in the comments of that recipe.