Rhubarb Syrup
Both delicious and beautiful, ruby red Rhubarb Syrup is so easy to make. We use it in our Rhubarb Gin Sour and other cocktails all summer long.
Servings: 2 cups
Ingredients
- 3 cups about 1 1/2 pounds roughly chopped rhubarb – the redder the better
- 1 1/2 cups water
- 1 1/2 cups sugar
- 1/4 cup lemon juice
Instructions
- Add the rhubarb and water to medium saucepan and bring to a boil over high heat. Reduce heat to medium-low, cover, and gently simmer until very soft, about 15 minutes.
- Set a fine mesh strainer lined with a 2 layers of cheesecloth over a large heat-proof bowl. Carefully pour the rhubarb through the strainer. Gently press on the rhubarb with a spoon to expel as much liquid as possible. Discard the rhubarb pulp.*
- Return the liquid to the saucepan, add the sugar and turn heat to medium-high. Bring to a boil and cook until the sugar dissolves, about 2 minutes. Remove from the heat, stir in the lemon juice, and let cool to room temperature. If you want a very clear syrup, strain once again, then transfer into a container and refrigerate. Rhubarb Syrup will keep well in the refrigerator for up to a month.
Notes
* You can add some additional sugar to the rhubarb pulp and use it as you would any stewed fruit
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