Homemade Rhubarb Simple Syrup
Easy to make, this homemade rhubarb syrup has so many uses! Rhubarb simple syrup can be poured over pancakes, made into cocktails and drinks, served over ice cream, added to pound cake, and more.
Servings 16 ounces
- 2 cups water
- 3 cups chopped rhubarb
- 1 1/2 - 2 cups granulated sugar
- *optional flavorings - see note
Combine water and rhubarb in a saucepan.
Bring to a boil, then lower the heat to a simmer and cook for 20-25 minutes.
Set up a fine mesh strainer over a bowl. Pour the mixture through the strainer. (Do not press on the fruit.)
Return the infused water to the saucepan and add the sugar. Bring to boil and let boil for 5 minutes to fully dissolve the sugar.
Add any optional flavorings and let them steep as the syrup cools.
Once the syrup is cool (and the flavorings removed), store for up to 1 week in the refrigerator in a well sealed container. You may also freeze the syrup for up to 3 months.
- Sugar: A true simple syrup uses equal amounts of sugar and water by volume. I prefer a less sweet syrup so I use no more than 1 1/2 cups in the recipe; however you may wish more.
- Flavorings: Flavorings you can add to the syrup include:
- 1 cinnamon stick,
- 1 vanilla bean
- a 1 inch piece of fresh ginger
- 2-3 sprigs of mint
- 3-4 strips of citrus peel - lemon, lime, or orange.
- Add your flavoring once you take the syrup off the heat and let it steep while the syrup cools. It will take anywhere from 10-30 minutes for the flavor to infuse, depending on what you are using and how strong you want it. Taste as it steeps until you are happy with the results.
- Pressing on the fruit: Resist the temptation. Pressing the fruit in the sieve will make for a cloudy syrup.