Last Updated on September 24, 2021 by The Noms
This rhubarb syrup is super easy to make, and is perfect for cocktails, drinks and baking!
Rhubarb is super easy to grow, (we have had a plant for over a decade, and it grows on it’s own!). It’s one of the first things you can harvest from your garden in the spring.
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There are different types of Rhubarb, but the most common are the red and the green. For this recipe, we recommend using the red, since it is sweeter and makes a prettier rhubarb syrup.
Rhubarb was popular in Victorian England after a new variety was introduced at Queen Victoria’s coronation. The variety, Victoria rhubarb, was easier to grow than others. It was used in all sorts of pies, jams and custards.
Can You Use Rhubarb Leaves?
Rhubarb leaves contain oxalic acid, which is fatal to people when eaten in large amounts. During WWI, rhubarb leaves were recommended as a food supply in England and oxalic acid poisoning killed people. So just don’t eat the leaves!
Eat the stalks only. Plus, the stalks keep better and longer in your fridge with the leaves removed. So, win!
Is Rhubarb a Vegetable or Fruit?
Though considered a vegetable, rhubarb is most often treated like a fruit. It is usually combined with sweet flavors to counteract its tartness, but it can also be cooked in savory dishes.
Rhubarb is coming into season now here in Nebraska and I see our plant getting bigger everyday in the backyard! I think it’s even in grocery stores right now.
We wanted to make this rhubarb syrup, as it’s easy and tasty in a lot of spring cocktails! It can also lend a great flavor to sparkling water or mocktails.
While shopping for rhubarb, look for stalks that are crisp, bright pink, and thin. If it is thinner and darker pink, the sweeter it seems to be. Avoid stalks that seem old or slimy, or really fat. Lighter pink stalks are usually more tart, which can be fine in this syrup, since it is sugar.
How Do You Make Rhubarb Simple Syrup?
To make this rhubarb syrup, combine water, sugar and chopped rhubarb and let the mixture simmer until the rhubarb is falling apart. Then strain out the rhubarb.
The rhubarb does need to be cooked, because of it’s fibrous texture. Cook up this syrup to use this pink sweetener in your next cocktail.
What Ingredients are Needed for the Rhubarb Syrup?
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Like this recipe? Try these below, too!
Other Fruit or Vegetable Simple Syrups
- Strawberry Simple Syrup – Fifteen Spatulas
- Passionfruit Syrup – Garlic and Zest
- Pine Needle Syrup – The Kitchen Witch
- Raspberry Simple Syrup – Smart Little Cookie
- Jalapeno Simple Syrup – Sidewalk Shoes
This rhubarb syrup is super easy to make! Syrup is great for cocktails and drinks!
- 1 cup rhubarb, chopped
- 1 cup sugar
- 1 cup water
- Combine all ingredients in a saucepan.
- Bring syrup to a simmer. Let sti and steep for at least 15 minutes.
- Cool and store in refridgerator.
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Serving Size:1 oz
Amount Per Serving: Calories: 97Sodium: 2mgCarbohydrates: 25.7gSugar: 25.5gProtein: .1g
PIN THIS RHUBARB SYRUP RECIPE FOR LATER!
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