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.
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 clearly remember cassis, quince and rhubarb. All these grow without much effort in German backyards. And although the flavors sounded strange, her juices always tasted absolutely delicious. Especially the rhubarb kind!
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.)
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!
- 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.