Easy Rhubarb Simple Syrup Recipe

Hey y’all! Emily here, back from my Austin kitchen with a recipe that screams springtime: Rhubarb Simple Syrup! If you’ve ever wondered what to do with those gorgeous, ruby-red stalks of rhubarb, look no further. This syrup is not only incredibly easy to make, but it’s also unbelievably versatile. Think cocktails, refreshing lemonade, sparkling water enhancements, or even drizzled over pancakes. Trust me, once you taste this, you’ll be hooked!

Why You’ll Love This Rhubarb Simple Syrup

I’m all about recipes that deliver big flavor with minimal effort, and this one definitely fits the bill. Here’s why this rhubarb simple syrup will become a staple in your kitchen:

• Easy Peasy: Seriously, it’s as simple as simmering a few ingredients together. No fancy techniques required!
• Vibrant Flavor: The rhubarb lends a tart, slightly sweet flavor that’s incredibly refreshing.
• Versatile: The syrup is amazing in so many different ways.
• Beautiful Color: The finished syrup boasts a stunning pink hue that’s sure to impress.
• Canning Option: You can easily preserve this syrup to enjoy the taste of spring all year long.

Ingredients for Rhubarb Simple Syrup

Here’s what you’ll need to whip up a batch of this delicious syrup:

• 4 cups rhubarb, chopped: Choose firm, brightly colored stalks for the best flavor.
• 6 cups sugar: Granulated sugar is the sugar of choice for this recipe.
• 6 cups water: Use filtered water for the purest flavor.

How to Make Rhubarb Simple Syrup: Step-by-Step

Let’s get started! Here’s a breakdown of the process:

1. Prep the Rhubarb: Wash and chop the rhubarb into approximately 1 inch pieces. Don’t worry about being too precise here.
2. Simmer the Mixture: Place the water, the sugar, and the rhubarb in a large stock pot. Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar dissolves. Continue to simmer for 30 minutes, or until the rhubarb is soft and the syrup has thickened slightly.
3. Sterilize Your Jars: While the mixture is simmering, sterilize your canning jars, lids, and rings. I like to run them through a quick rinse cycle in the dishwasher. You will need 3 pint jars or 6 half pint jars to prepare this recipe. This ensures that the rhubarb simple syrup can be preserved safely.
4. Strain the Syrup: When the rhubarb mixture is done, pour the liquid through a fine mesh strainer to remove any of the remaining pieces of rhubarb. Press down on the rhubarb solids to extract as much liquid as possible. The rhubarb can be saved for another recipe that calls for cooked rhubarb, like a crumble or pie filling.
5. Fill the Jars: Pour the hot liquid into the sterilized jars, leaving 1/2 inch head space. You can easily measure the head space with this inexpensive canning funnel. This head space is crucial for proper sealing during the canning process.
6. Wipe and Seal: Wipe the rims of the jars with a damp kitchen towel or paper towel to remove any spills. Place the sterilized lids and rings on the jars finger tight.
7. Process in a Boiling Water Canner: Place the jars in your boiling water canner and make sure there is at least 1-2 inches of water above the jars. Bring the water to a boil and process the jars for 10 minutes. Processing ensures a proper seal and extends the shelf life of your syrup.
8. Cool and Store: Remove the jars from the boiling water canner and place on a towel on the kitchen counter to cool. As the jars cool, you should hear a popping sound, which indicates that they have sealed properly. Sealed jars can be stored in the pantry 1-2 years. Place any jars that did not seal in the refrigerator to use in the next couple of weeks.

Pro Tips for the Best Rhubarb Simple Syrup

Here are a few of my go-to tips for making the perfect rhubarb syrup every time:

• Use Fresh Rhubarb: The fresher the rhubarb, the better the flavor. Look for stalks that are firm and brightly colored.
• Don’t Overcook: Simmering the mixture for too long can result in a thick, overly sweet syrup. Keep an eye on it and remove it from the heat when it reaches your desired consistency.
• Strain Thoroughly: Make sure to strain the syrup well to remove any solids. This will result in a smoother, more refined final product.
• Adjust Sweetness: If you prefer a less sweet syrup, you can reduce the amount of sugar slightly. Start with a smaller amount and add more to taste.

Common Mistakes to Avoid

Even though this recipe is simple, here are a few common mistakes to watch out for:

• Not Sterilizing Jars: This is crucial for preventing spoilage, especially if you plan to can the syrup.
• Overfilling Jars: Leaving the proper head space is important for proper sealing.
• Not Tightening Rings Enough: The rings should be finger tight, but not overly tight. Overly tight rings can prevent the jars from sealing properly.

Rhubarb Simple Syrup Variations

Want to mix things up? Here are a few fun variations to try:

• Rhubarb Ginger Simple Syrup: Add a few slices of fresh ginger to the pot while the syrup is simmering for a warm, spicy kick.
• Rhubarb Vanilla Simple Syrup: Add a vanilla bean, split lengthwise, to the pot while the syrup is simmering for a hint of vanilla flavor.
• Rhubarb Rose Simple Syrup: Add a few drops of rose water to the finished syrup for a floral twist.

How to Store Rhubarb Simple Syrup

Proper storage is key to preserving the flavor and quality of your syrup:

• Canned Syrup: Sealed, canned jars can be stored in a cool, dark pantry for 1-2 years.
• Refrigerated Syrup: Uncanned syrup should be stored in an airtight container in the refrigerator for up to 2 weeks.

Frequently Asked Questions (FAQ)

Here are some common questions about making rhubarb simple syrup:

• Can I use frozen rhubarb? Yes, you can use frozen rhubarb. Just thaw it before using.
• Can I use a different type of sugar? While granulated sugar is recommended, you can experiment with other types of sugar, such as cane sugar or coconut sugar. Keep in mind that this may affect the flavor and color of the syrup.
• How do I know if the jars have sealed properly? The lids should be slightly concave and not flex when pressed down. You should also hear a popping sound as the jars cool, which indicates a proper seal.

Serving Suggestions: Drinks With Rhubarb Simple Syrup

Now for the fun part! Here are some delicious ways to use your homemade rhubarb simple syrup:

• Rhubarb Lemonade: Add a splash of syrup to lemonade for a refreshing twist.
• Rhubarb Cocktails: Use the syrup in cocktails like gin and tonics, margaritas, or moscow mules.
• Sparkling Water: Add a drizzle of syrup to sparkling water for a homemade soda.
• Pancakes and Waffles: Drizzle the syrup over pancakes, waffles, or French toast for a special breakfast treat.
• Ice Cream: Pour the syrup over vanilla ice cream for a simple yet elegant dessert.

So there you have it! A simple, delicious, and versatile rhubarb simple syrup recipe that’s sure to become a new favorite. Get in the kitchen and give it a try – you won’t be disappointed! Happy cooking, y’all!