Rhubarb Syrup
It’s spring time and the supermarkets are stocked with beautiful crimson red Rhubarb stalks – the veggie that’s treated as a fruit. Previously, I gave you the Rhubarb Panna-cotta and this time, here’s a Simple Rhubarb Syrup to make your cocktails and beverages interesting.
How to make Rhubarb Syrup
Making the Rhubarb Syrup is quite a “simple” affair literally. it is nothing but a Rhubarb infused Simple-Syrup. Before we delve into the recipe, do bear in mind that only the Rhubarb stalks are safe for consumption. The leaves are toxic and should be discarded. Also, the green portion of the stalk is more tart than the red. and thinner stalks are less tart than the thicker ones. So based on what kind of stalks we get, the quantity of sugar may need to be adjusted accordingly.
Clean the Rhubarb stalks under running water to rid them of any dirt. Trim the ends and cut the stalks into inch long pieces. Take the chopped Rhubarb in a saucepan, add water and bring it to a boil. Once it begins to boil, lower the heat and cook the Rhubarb for about 15-20 minutes. the Rhubarb will turn mushy and colourless, while the water will turn a bright pink. Strain the Rhubarb and the liquid through a fine mesh strainer, mashing the Rhubarb with the back of a spoon to extract all the liquid from it.
Take this opaque bright pink, Rhubarb infused liquid in another saucepan. Add sugar to the liquid and bring it to a boil. Keep stirring regularly for about 5-10 minutes, until the sugar dissolves and the Rhubarb liquid turns syrupy. For beverages it is best to keep the syrup at a pouring consistency. If you want to use it as a topping on food like waffles or pancakes, cook it a bit longer until it thickens up a little more to about a coating consistency.
Take the saucepan off the heat and allow the Rhubarb Syrup to cool to room temperature. Pour it into a air-tight glass bottle and refrigerate for upto 5-6 weeks. And if you wondering how to use this beautiful Rhubarb Syrup, why not begin with my Rhubarb-Ginger-Lemon Soda?
Rhubarb Syrup
Equipment
- 2 Saucepans
- 1 Fine-mesh Strainer
Ingredients
- 750 gms Rhubarb Stalks (about 7 cups)
- 720 ml Water (3 cups)
- 400 gms Sugar (2 cups) (see notes)
Instructions
- Clean the Rhubarb stalks under running water to rid them of any dirt.
- Trim the ends, discard the leaves (see notes) and cut the stalks into inch long pieces.
- Take the chopped Rhubarb in a saucepan, add water and bring it to a boil.
- Lower the heat and cook the Rhubarb for about 15-20 minutes (see notes)
- Once the Rhubarb turns mushy & colourless, strain the liquid and Rhubarb through a fine mesh seive into another saucepan to obtain a bright pink, opaque, rhubarb flavoured liquid
- Bring the strained Rhubarb liquid back to a boil, along with the sugar
- Keep stirring regularly for about 5-10 minutes, until the sugar dissolves and the Rhubarb liquid turns syrupy (see notes)
- Take the saucepan off the heat and allow the Rhubarb Syrup to cool to room temperature
- Pour it into a air-tight glass bottle and refrigerate for upto 5-6 weeks
Notes
- Rhubarb leaves are toxic and not fit for consumption
- While cooking the Rhubarb, if foam appears at the top, skim it out
- The consistency acheived in this recipe is perfect for stirring into drinks, to use this syrup as a topping on pancakes/ waffles, reduce it further to a thicker syrupy consistency
- The yield mentioned is approximate
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