rhubarb syrup

Last year I made Rhubarb Ginger Syrup and it was delicious. Even though I made two batches, I ran out too soon. This year I will make the syrup with, and without ginger. As much as I like the ginger flavor, I am thinking that having plain rhubarb syrup will give me some flexibility when using it as an ingredient.

 

Yesterday, I boiled up some rhubarb and was surprised by how different this year's rhubarb is than last year's. This year my juice yield was much lower, and the color was decidedly purple. As you would expect, the flavor is stronger and a little more tart. I am looking forward to using the syrup in baked goods as well as mixing it into a glass of bubble water.

Rhubarb Syrup

4 1/2 pounds rhubarb, cut into inch sized pieces

1 cup water

Sugar

Wash rhubarb, trim off the ends, and cut into one inch pieces. No need to measure, they are going to break down completely.

Place rhubarb and water in a large non-reactive pan and bring to a boil. Do not cover. Adding a cover will result in you having a messy stove to clean. Yes, I learned that one the hard way. Once the mixture is boiling, reduce heat and simmer 25 minutes or until the rhubarb as very soft and broken down.

Let the mixture cool, then strain the solids from the juice using a fine mesh strainer or jelly bag placed over a large bowl. You are going to want to let the juice drip for at least an hour. At this point you can refrigerate the juice and make the syrup another day if you like.

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.

4 pounds of rhubarb is about as much as I can cook and strain at once, but if you have big pots and multiple strainers, feel free to double the recipe.

 

 

 

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Comments

[Patty]

This sounds good too but I really love the jar!

[Sonja Kosler]

I used this last year for my Mallard Island retreat group as a base for lemonade. It was a big hit at our comfort food communal meal. no leftovers and mnay recipe requests. mmm better check Mom's rhubarb patch. (I finally planted mt own this year)