Tuesday, June 14, 2011

Rhubarb Simple Syrup

This post today is a bit of a tease, a hint of what is coming tomorrow. I actually had something completely different planned for today. As I photographed another post last night I realized I needed to share this with you as soon as possible. This will change your whole summer beverage routine. Rhubarb simple syrup can be used in pretty much any cocktail in place of regular simple syrup. You can also just add it to soda water to make a refreshing rhubarb soda. I knew how much I liked rhubarb, but I was really shocked how tasty this simple syrup was. The perfect sweet / tart combination. To get this really wonderful bright red color I only used the red part of the stalks of rhubarb. You can use the green parts as well, but the color will be a little more muddied. I cut off the red and then chopped up the green part and put it in the freezer to use in baked goods for next winter. I can hardly believe I have already started to put things away for next winter. I still haven't finished everything off from last winter yet.
So, go ahead and get started on the simple syrup if your Rhubarb is ready. Tomorrow I have a cocktail, a variation on an original that Rhubarb Simple Syrup will send over the top.

Rhubarb Simple Syrup
2 cups chopped Rhubarb
1 cup sugar
1 cup water

Place all ingredients in a medium saucepan and bring to a boil, stirring frequently to melt sugar. Once the boiling point is reached, turn down to a low simmer until Rhubarb loses its color. This should take about 10-15 minutes. Pour through a fine mesh sieve into a medium bowl or large(4 cup) measuring cup. Allow syrup to drain through the strainer for 30 minutes or until liquid is no longer dripping. Do not press down on the whole pieces of Rhubarb as you will get fine particles in your syrup. Place syrup in a covered jar. Syrup will keep refrigerated for at least one month.

6 comments:

  1. It's so pretty! My mouth is watering just thinking about rhubarb. I have not seen any anywhere since we moved to Florida. I'm visiting my parents in Manitoba right now. I'm going to try to track some down today!

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  2. I would like to "steal" this recipe and add it to my share notes for our CSA, with proper recognition of course. Is that okay with you? And let me know when you want to come join us for a meal and a harvest day in the garden....Wednesdays is our regular harvest day.

    Cheryl
    DogWood Gardens

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  3. Christine- I am so thankful our house came with a huge Rhubarb plant. I don't know what I would do without it. I hope you find some. I have a lot of Rhubarb recipes coming up.

    Cheryl- Please feel free to use any of the recipes you find here. I think recipes are meant for sharing. will be in touch soon about coming out for a harvest day. I would like to come out a little later in the season, when things are really growing. I can probably get away from work for a few hours on a Wednesday without any problem.

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  4. oh, this looks so delicious! the color is just gorgeous.

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  5. I made a rhubarb simple syrup last year. The stewed rhubarb is a wonderful topping for pound cake and ice cream, and means zero waste :)

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  6. I made this last night - perfect! Rhubarb soda is just about my fave thing (that, and the rhubarb 'dregs' as yogurt topping). And, I've been meaning to tell you, I made the oatmeal souffle you posted awhile back -- and dropped it ALL on the floor as I pulled the ramekins out of the oven. Only one ramekin was not broken and had a bit of souffle left. I had a few small -- but delicious -- bites.

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