I just love rhubarb. It is pretty, versatile, and decidedly old fashioned. It is also one of the first things ready to be put into jars in the spring. I have already made two batches of Rhubarb Chutney, and barbecue sauce will happen soon, but yesterday was for syrup.
Rhubarb Ginger Syrup
4 1/2 pounds rhubarb, cut into inch sized pieces
4 ounces ginger, peeled roughly
1 cup water
Wash rhubarb, trim off the ends, and cut into one inch pieces. No need to measure, they are going to break down completely.
Peel ginger, but do not be too concerned about getting every bit of peel off. You want to maximize the ginger's surface area for flavor, but do not worry about peel in the final product.
Once cool, pour mixture into fine mesh strainer held over a large bowl and let drain for at least one hour.
Measure liquid and pour into medium non-reactive pan. Add half as much sugar as you have liquid. ie, I had 3 1/2 cups rhubarb juice so added 1 3/4 cups sugar.
Heat liquid and sugar, stirring to dissolve and bring to a boil. Boil for one minute and then pour into prepared canning jars, leaving 1/2 inch headspace. Process in a boiling water bath for 10 minutes.
This recipe is easily doubled or tripled. Use 1/4 water for each pound of rhubarb and half as much sugar as your final juice measurement and you are set. It is also easy to break the process up over a couple of days. I cooked the rhubarb one day and then made the syrup the next day.
This is not the type of syrup you would pour over pancakes, but a tablespoon in a glass of bubble water is amazing. The ginger flavor really comes through and the rhubarb is so refreshing. I need to make much, much more.
The color makes me happy. This weekend I will give it a try with tequila.