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–+ servings

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.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
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