Fresh Rhubarb Simple Syrup
I’m obsessed with Rhubarb, so whenever it’s in season, I try to get my hands on as much of it as possible. It's a bit tricky to acquire seasonal rhubarb from Southern California farmers since rhubarb requires a chilly winter to produce lots of stocks as a perennial. But I'm a stubborn gardener, so I decided to give it a try anyway and have been growing it in my herb garden. To my surprise, it's establishing quite well but is still too young to harvest. So, this rhubarb simple syrup was made with organic grocery store rhubarb.
I was a bit skeptical of how this would turn out and if the tart rhubarb flavor would be preserved, but it is absolutely amazing and totally rhubarby! I used it in cocktails (recipe coming soon), but you can add it to just about anything that sounds good to you. You can also reduce the liquid to a thicker syrup to use over pancakes or yogurt.
This recipe already has a low sugar content compared to most simple syrups, but you could reduce it (or increase it) even more to reach your desired sweet/tart balance. But for me (someone who doesn’t like anything too sweet), this ratio is spot on.
This is such a fun seasonal flavor; you simply must try it. Plus, the color is such a fun way to brighten things up!
Fresh Rhubarb Simple Syrup
Ingredients
1 lb fresh rhubarb, diced into small pieces
2 1/2 cups water
1/3 cup sugar
Instructions
Combine diced rhubarb and water in a saucepan and bring to a boil. Reduce to a simmer and cook for 20 minutes until the rhubarb is broken down and the liquid is a bright pink/red.
Transfer the mixture through a mesh strainer into another saucepan. Squeeze out as much juice as possible. Don’t toss the pulp; you can save it to make fruit leathers!
Add the sugar to the rhubarb liquid and bring to a boil. Reduce to a simmer and cook for 5 minutes (or simmer longer if you want a thicker syrup). Bottle up and enjoy!
So simple, so delicious ~ and the perfect recipe for spring!
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