rhubarb syrup

Rhubarb syrup is a simple recipe with only a few ingredients. Rhubarb syrup is a little sweet and a touch tart, with a whimsical pink color!

Rhubarb Syrup

rhubarb (about 6-8 stalks)

water

sugar (or honey)

Wash the rhubarb and cut off the ends. Roughly chop the rhubarb and add it to a medium-sized saucepan along with the water.

Bring to a boil then simmer for around 20 minutes or until the liquid has reduced by half. The rhubarb will look very mushy and the water will be pink.

Remove from the heat and strain the liquid through a sieve into a bowl. Use a spoon to squeeze as much liquid from the rhubarb as you can. Discard the rhubarb.

Wash the pan then return the liquid to it along with the sugar.

Put the pan back over the heat and stir continuously until the sugar has dissolved. Simmer for a few minutes until the liquid looks like the consistency of syrup.

Add a funnel and strainer to the mouth of a bottle then strain the syrup into it.

Cool before using.

Versatile, simple and oh so refreshing, Lemongrass-Ginger Rhubarb Soda is easy to make using the freshest farmers market finds! Add a splash of cream to make it an Italian cream soda, a glug of gin for a good cocktail, sub Prosecco instead of club or add a splash of wine to create a spritzer. Have fun and make it your own! This recipe makes 1 C (300g) of Syrup | vegan + gluten free

Lemongrass-Ginger Rhubarb Soda

C (225 grams) Cane Sugar

C (235 grams) Water

C (140 grams) Rhubarb (sliced into small pieces)

2" (5cm) Knob of Fresh Ginger (sliced thin)

Soda

Mint

In a medium sauce-pot add the sugar, water, rhubarb, lemongrass and ginger. Bring to a boil, then turn heat down to low to medium-low and simmer for 10 minutes. Remove from heat. Place a lid on the pot and steep for 10 minutes. Strain solids through a fine mesh strainer or cheese cloth. Pick out the ginger slices and lemongrass pieces and enjoy the rhubarb on toast, waffles, or eat with a spoon! Or discard the solids. Pour the syrup in a lidded container and chill until ready to use.&nbsp;

Fill a glass with crushed ice, 1 oz or 2 oz (28g - 56g) to taste, of syrup and top with club soda. Stir and enjoy!&nbsp;

Store syrup in a lidded container, in the refrigerator for up to two weeks. Or freeze for longer storage.&nbsp;

A quick, easy rhubarb recipe for a vibrant, simple rhubarb syrup that is perfect in soda, cocktails, & drizzled on pancakes.  Instant Pot and stove top instructions are included!

Rhubarb Simple Syrup

rhubarb

honey

cinnamon

Coarsely chop rhubarb.

Add all ingredients to a pot and simmer...

Add all ingredients to a pot and simmer over medium- low for 15-20 minutes.

Cool before straining.

Store in the fridge for up to 2...

Chop rhubarb into 6 inch sections, or small...

Chop rhubarb into 6 inch sections, or small enough to fit in your pot

Add water, honey, and cinnamon stick to the...

Add water, honey, and cinnamon stick to the Instant Pot, then place trivet on top.

Stack the rhubarb sticks on the trivet.

Close lid, turn vent to sealing, and use...

Close lid, turn vent to sealing, and use manual button to set to high pressure, 5 minutes, natural release.

Once the Instant Pot is done venting, open...

Once the Instant Pot is done venting, open the lid and allow the syrup to cool a bit before straining.

This rhubarb sour, a fresh take on the classic sour cocktail, calls for a delightful rhubarb syrup (which can be used for something like 101 different drinks), lemon juice, gin, and a twist.

Rhubarb Sour

rhubarb (chopped)

sugar

flavorings

lemon juice

Ice (for shaking)

Lemon garnish))

Boil

Place the rhubarb, sugar, water, and your choice of flavorings into a medium saucepan and bring to a boil. Reduce the heat slightly so the mixture continues to boil gently for 15 to 25 minutes, or until it's reduced by nearly half. The rhubarb will break down and the liquid will get syrupy. Remove the pan from the heat and let it cool to room temperature.

Strain

When the syrup has cooled, strain it through a fine-mesh sieve, reserving both the syrup and the stringy rhubarb solids. Transfer the syrup to a storage container with a lid and stash it in the fridge for up to 2 weeks. As for the strained rhubarb, it might look stringy and spent, but it's bursting with a sweet tart flavor that goes spectacularly atop yogurt, muesli, toast, and ice cream.

Make the rhubarb syrup

Shake

Combine the gin, rhubarb syrup, and lemon juice in a cocktail shaker filled with ice and shake vigorously. Strain into 2 small coupe glasses. Garnish with lemon, if desired.

Top 4 rhubarb syrup recipes from across the web

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Top Tags

Rhubarb Syrup

Lemongrass-Ginger Rhubarb Soda

Rhubarb Simple Syrup

Rhubarb Sour

Top 4 rhubarb syrup recipes from across the web

The most viewed rhubarb syrup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Rhubarb Syrup

Lemongrass-Ginger Rhubarb Soda

Rhubarb Simple Syrup

Rhubarb Sour

The most viewed rhubarb syrup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine