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Rhubarb Simple Syrup

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A rhubarb simple syrup recipe for spring. Made with fresh rhubarb stalks, this homemade simple syrup boasts a beautiful pink color and bold rhubarb flavor. Ideal for soaking cakes, making cocktails, or adding to a pitcher of lemonade.

Ingredients

Scale

225 milliliters water (1 cup)
200 grams rhubarb stalks, coarsely chopped (2 cups chopped stalks)
210 grams granulated sugar (1 cup)

Instructions

In a medium saucepan, combine the water and the chopped rhubarb.

A saucepan of chopped rhubarb stalks on a marble countertop

Bring to a boil on the stovetop.

Chopped rhubarb in a saucepan on the stovetop

Cooking rhubarb in a saucepan on the stovetop

Reduce heat to medium-low. Simmer for 20 minutes, or until rhubarb has broken down into mushy, pale pink strands.

Mushy rhubarb stalks in water in a saucepan

Use a fine mesh strainer to separate the rhubarb from the rhubarb-infused water.

Cooked rhubarb in a mesh strainer

Pink rhubarb water strained into a bowl

Discard the pulp and return the rhubarb-infused water to the saucepan. Add the granulated sugar, stirring until it dissolves.

Saucepan with rhubarb water and sugar

Making rhubarb simple syrup on the stovetop

Simmer mixture over low heat for 5 minutes. Do not boil.

Saucepan with a spoon stirring rhubarb simple syrup

Remove from heat. Transfer to a small bowl and allow syrup to sit at room temperature until completely cool, about 1 1/2 – 2 hours.

Pink rhubarb simple syrup in a bowl

Use as desired. Store leftover rhubarb simple syrup in an airtight container in the refrigerator for up to 3 weeks.

 

Equipment

Find it online: https://bastecutfold.com/rhubarb-simple-syrup-recipe/

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