So, I got all this rhubarb from my brother-in-law with the amazing green thumb. I made it into this rustic galette (Yum!) and some white chocolate blondies (not so yum - hence them not making an appearance here). There still were a few stalks left and I wanted to try something different.
Despite my white chocolate blondies being a total failure, as I’ve mentioned in previous blog posts, I just love cooking and baking with rhubarb! It’s easy to grow and it grows in a variety of different climates and it can be applied to so many different types of cooking and baking recipes! There is also just no other flavor like it out there, it’s simply great!
Growing up I had a girlfriend whose mom always made the most out of her garden crops. One of the things she made was juice. You would never see any store-bought beverages at their house but the most interesting homemade juice flavors. I always thought this was super neat and so resourceful!
I clearly remember cassis, quince and rhubarb. All of these grow without much effort in German backyards. And although the flavors sounded strange, her juices always tasted absolutely delicious. Especially the rhubarb kind!
I think what’s so great about making juices from the basic things growing in your garden is that, one, you’re being resourceful and not letting any little bit of the food go to waste. Moreover, the juices made straight from what you grow in your garden is so healthy! You never have to worry about fake ingredients, added sugars, refined sugars or color dyes being in your juice! It’s such an easy and smart way to use the food you have and eat healthy! If you have a garden and are trying to eat healthy, I can’t recommend making this juice, or other types of juices enough!
Making this Rhubarb Simple Syrup and enjoying it in a variety of drinks brought back many childhood memories of play dates, birthday parties and gymnastics class (oh my! Hard to believe that was me some time ago.). Don’t you just love when food can make you nostalgic?
Although nowadays I enjoyed my rhubarb beverages in a more adult fashion. Check back next week for a Rhubarb Cocktail/Mocktail recipe.
Like I mentioned, I used a backyard grown rhubarb variety and ended up with this gorgeous blush pink syrup color. Hot house rhubarb that is sold in stores has a deeper red color and less tart taste. So, don't be surprised if your syrup actually turns out looking more HOT PINK.
And guys, please do me a favor! Don't just discard the strained-out rhubarb pulp. It would be such a loss! I enjoyed mine spread over a bagel with cream cheese. You could also add it to the mix of your next smoothie. Be creative!
If you tried to make your own rhubarb syrup at home, how did it go? Did it turn out hot pink? Please share your results and pictures with me!
Drink Recipes You'll Love:
Rhubarb Simple Syrup
- 1 lb 450 g rhubarb, cut into chunks
- 1 cup water
- 1 cup cane sugar*
- Place rhubarb chunks, water and sugar in a saucepan and bring to a boil; stir occasionally.
- Once boiling, reduce heat to low and simmer for about 20 minutes. Mixture should have thickened.
- Pour through a fine mesh strainer. Press on the rhubarb pulp a bit to extract more syrup.
- Store syrup in the fridge in a sealable container like a mason jar.
Pin Rhubarb Simple Syrup tutorial for later?
Rhubarb syrup typically consists of rhubarb stalks, sugar, and water. It's a simple combination that creates a sweet and tangy syrup that can be used in various beverages and desserts.
Cheong is a traditional Korean fruit-based syrup or jam. While rhubarb is not typically used to make Cheong, it could be experimented with to create a unique and tangy variation of the syrup.
Rhubarb is a versatile ingredient that can be used in various recipes. It is commonly used in pies, jams, sauces, and beverages like the rhubarb syrup mentioned. Additionally, it can be used in savory dishes to add a tart element to the flavor profile.