Rhubarb Simple Syrup

A simple syrup, sometimes referred to as sugar syrup, is in its most basic form, a liquid sugar used to sweeten things like cocktails, fruit juice, and other beverages. But, you can easily add your favourite fruit to change simple syrup to extraordinary syrup – just like in the case of this Rhubarb Simple Syrup!

Rhubarb Simple Syrup can be used to add sweetness to foods, or even increase the sweetness level in foods that are already a little sweet. A perfect example is a fruit salad. Even though fruit is already naturally sweet, some people like to add a sweet syrup to their fruit salad to increase the sweetness, but also act as a shiny glaze.

Syrups are often found in desserts. Just like the shiny glaze in the fruit salad, syrup can be used to glaze baked goods. Think of things like donuts or sugary, sweet buns. That stickiness and sweetness on the outside are easily achieved with a syrup drizzle.

You can purchase syrups almost anywhere. Large chain grocery stores would carry it, as well as bakery supply stores. Some liquor stores will carry it too, because it can be commonly found in many cocktail recipes.

RHUBARB WAS PLENTIFUL

When I was a kid, growing up in Newfoundland, rhubarb was a very common and well-loved product of the summer months.  My dad grew some rhubarb and still does, but I particularly remember one family who grew the biggest rhubarb I had ever seen – even to this date, I haven’t seen rhubarb so large or taste so good.

There might be a reason their rhubarb tasted better than all other rhubarb, and I’ll share that with you, Dear Reader. As I said, this rhubarb was extremely large.  It was a fenced-in patch of rhubarb that had to be about twenty or thirty feet square.  It was located right behind their house, which made it most difficult to steal.

Yes, I said steal.  Us kids would often slip our arms through the fence and pull out a stalk or two.  It was a perfect snack on a hot summer day.  Oftentimes, we would just so happen to be passing by when the owners were cutting down the rhubarb and they would always happily give us some.  I’m not sure why we thought we needed to steal it; had we knocked on the door and asked, I’m sure they would have given us a stalk and sent us on our way.

BLAME IT ON THE 80s!

I guess it’s just the kind of thing the kids in the 80s did.  It wasn’t just the rhubarb!  A nearby family grew crab apples and cherries, also inside a fenced-in yard, but we managed to get in there too, even if we did have to wait until after dark.  It’s been many years since I’ve been back to the small town where I grew up.  And, if I were to go back now, I’d still look for the familiar sights that were childhood favourites.

Both of the owners of these tempting gardens have passed away now.  But my memories of their delicious fruits still vividly remain.  Rest in peace Mr. & Mrs. Martin and Mr. & Mrs. Tilley.  It’s recipes like this one that reminds me of you and keep my fond childhood memories alive. Let’s get to the recipe before I start confessing more of my sins!

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Water
• Sugar – Use regular granulated sugar. I have not tested this recipe with any sugar alternatives like stevia, splenda, etc.
• Rhubarb – This will work with both fresh and frozen rhubarb. Please keep in mind that the colour of your syrup will greatly depend on the colour of your rhubarb stalks.

HOW TO MAKE RHUBARB SIMPLE SYRUP

Add the rhubarb, sugar, and water to a saucepan in that order. Turn the heat to medium and bring to a boil, stirring occasionally. Once the mixture comes to a boil, reduce the heat to medium-low and continue to cook the rhubarb and sugar mixture, stirring often, until the ingredients have reduced by half. The rhubarb will break down and the mixture should look almost jam-like.

Turn off the heat and allow the mixture to cool for one hour. Strain into a mesh colander over a bowl to catch the syrup. Transfer the Rhubarb Simple Syrup to a glass jar or bottle with a tight-fitting lid and refrigerate. The syrup will keep safely refrigerated for 4 weeks.

Don’t discard the strained rhubarb. Smear it onto some toast or stir it into some ice cream. That rhubarb is perfectly fine to eat and it is super sweet now after absorbing so much sugar. It’s a dessert topping in their own right!

HOW TO STORE YOUR SYRUP

The best way to store your homemade Rhubarb Simple Syrup is to pour it into a very clean jar. I like to use a mason jar or a liquid jar with a rubber resealable gasket lid. Both will work just fine. If using a jar with a narrow neck, use a funnel to avoid spilling the syrup down the side of the bottle.

Store your syrup in the fridge. I keep mine on the side of my fridge door right where I keep my extracts. All you need to do once you have made it, is to find enough recipes to use it in before the 4 weeks is up. Don’t worry, if you like summery cocktails, I have you covered. Otherwise, you can use it on baked goods, in your lemonade, and even on waffles instead of maple syrup!

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!