Rhubarb Simple Syrup | Preserving Rhubarb
Rhubarb simple syrup is a great way to preserve this tart spring perennial. This rhubarb syrup recipe is easy to make and has a plethora of uses. Create a delicious rhubarb syrup cocktail, to flavor water kefir or kombucha, and over pancakes or waffles.
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A Delicious Rhubarb Simple Syrup
Rhubarb announces the arrival of spring with promise that summer is right around the corner. And after a long winter, it is a welcomed sight!
This delicious tart stalk can be consumed raw and dipped in sugar, or preserved to create something wonderful for later. Whether the goal is to make rhubarb simple syrup, pie filling, rhubarb-strawberry butter or an old fashioned jam, it is the one thing we look forward to each year.
For years, pie filling and rhubarb-strawberry butter, was a favorite item for us to preserve. That is, until rhubarb simple syrup came to mind. The process for making a simple syrup using rhubarb is extremely easy. And in truth, there is very little effort which goes into the process.
One last thing, the leaves are not edible and are toxic. Feel free to compost the leaves or make this natural rhubarb leaf pesticide for your garden.
Also, rhubarb grows well in the shade. This perennial can be planted as a filler for areas that receive partial to full sun.
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The Sustainable Canning Course is an extension of my book, The Farm Girl’s Guide to Preserving the Harvest. I wrote this book to help guide those who seek to own their food source the opportunity to do so. It is a comprehensive, easy to understand book covering all methods of home food preservation, canning, drying, fermenting, curing, freezing, and storing fresh foods.
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Ingredients
When fresh rhubarb is not available, frozen can be used in its place. Also, keep in mind, rhubarb stalks range in color, from a light green to a stunning red. The lighter stalks will create a less vivid red syrup. Adding a few cranberries during the cooking process will enhance the color of the simple syrup.
- 4 cups fresh Rhubarb, cut into 1-inch pieces
- 1 1/2 cups Water
- 1 1/2 cups organic granulated Sugar
Equipment
- Heavy bottom pot
- Swing top bottle
Instructions
- Add the water, sugar and rhubarb to a heavy bottom pot.
- On medium heat bring mixture to a boil.
- Lower heat to a simmer for 15 to 20 minutes, cooking until rhubarb has softened and is breaking apart.
- Set mixture aside until it has cooled.
- Using a fine mesh strainer, reserve the syrup. Allow mixture to strain naturally without pushing down on the rhubarb. Doing so will leave sediments in the syrup.
- Store in refrigerator for up to 6 weeks.
Note:
Reserve the cooked rhubarb to be used in cakes, muffins, breads, as well as to top ice-cream.
Uses for Rhubarb Syrup Cocktail and a Simple Syrup
Outside of sipping it from the bottle, yes, that could very well happen, there are a plethora of uses for this delicious simple syrup. In combination with what I listed above, here are a few additional ideas:
- Flavor cakes and pastries
- As flavoring for kombucha and kefir water
- Use rhubarb syrup cocktail to make adult beverages such as mojitos or daiquiris
- A syrup to be used on waffles or pancakes
Another great method for preserving rhubarb is by canning rhubarb strawberry pie filling. It is such a great treat in the middle of the winter months!
My Book
The Farm Girl’s Guide to Preserving the Harvest is a comprehensive book covering multiple methods for preserving foods in the comfort of your home. Learn how to safely can, dry, ferment, cure, freeze, and store foods fresh as a sustainable homesteader would. The tips, tricks, and recipes within this book will provide you the confidence and knowledge needed to own your food source.
Rhubarb Syrup Recipe | Printable Recipe Card
Rhubarb Simple Syrup | Preserving Rhubarb
Rhubarb simple syrup is a great way to preserve this tart spring perennial. This rhubarb syrup recipe is easy to make and has a plethora of uses. Create a delicious rhubarb syrup cocktail, to flavor water kefir or kombucha, and over pancakes or waffles.
Ingredients
- 4 cups fresh Rhubarb, cut 1 inch pieces
- 1 1/2 cups Water
- 1 1/2 cups organic granulated Sugar
Instructions
- Add water, sugar, and fresh rhubarb to a heavy bottom pot.
- On medium heat bring mixture to a boil.
- Lower heat, allow to simmer for 15 to 20 minutes. Cook rhubarb until it is soft and breaking.
- Set mixture aside to cool.
- Using a fine mesh strainer, allow syrup to strain. Refrain from pushing down on the rhubarb, doing so will leave sediments in the syrup.
- Store in refrigerator for up to 6 weeks.
Notes
Equipment
Heavy Bottom Pot
8-ounce Swing Top Bottle
Nutrition Information:
Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
does not say how much rubarb how much water how much dugar
I apologize! The recipe card did not link in. 4 cups of rhubarb in 1 inch pieces, 1 cup organic raw sugar, 1 cup of water. I have updated the blog with the recipe card.
Could you can this?
It is not acidic enough for this to be canned, and is much different than rhubarb jam or pie filling which contains lemon juice used to higher the acidity level.
Because of the low acidity level in the syrup it is not shelf stable.
Have you ever tried making this with honey inplace of the sugar ? We are bee keepers so I have lots of honey. I’m going to give it a try.
You can definitely give it a try. Ratio is equal parts honey to sugar.
I live in zone 8 (north Texas) where can I buy Rhubarb?
In the spring many garden centers will sell it, also check your favorite seed company. Breck’s also sells roots, you can receive a catalog online.