Best 5 Rhubarb Syrup Recipes
Indulge in a delightful culinary journey with our versatile rhubarb syrup, a vibrant infusion that captures the unique tartness and sweetness of spring's rhubarb harvest. This versatile syrup shines as a cocktail mixer, adding a refreshing twist to your favorite drinks. Its vibrant hue and tangy flavor profile make it an ideal companion for sparkling water, creating a refreshing and naturally sweetened beverage. Elevate your breakfast routine by drizzling the syrup over pancakes, waffles, or yogurt, adding a burst of flavor to your morning meal. For a sweet and tangy twist, incorporate the syrup into your salad dressings, marinades, or glazes, adding a touch of sophistication to your culinary creations. The syrup's distinct flavor also pairs wonderfully with roasted meats, providing a delightful balance of flavors. Explore the diverse recipes featured in this article, each showcasing the versatility of rhubarb syrup and inspiring you to unlock its full potential in your kitchen.
Let's cook with our recipes!
RHUBARB SIMPLE SYRUP
The uses for simple syrup are endless and this rhubarb version brings a unique and delicious flavor to whatever you add it to. Mix 1 to 2 ounces into sparkling water, iced tea, champagne or a cocktail, or drizzle over ice cream or pancakes! Store in a glass jar in the fridge for up to 1 week. May be frozen for later use.
Provided by France C
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 30m
Yield 24
Number Of Ingredients 3
Steps:
- Bring rhubarb and water to a boil in a saucepan over medium-high heat. Reduce heat to medium and simmer until rhubarb is falling apart, about 10 minutes.
- Line a strainer with a double layer of cheesecloth, set over a bowl, and strain mixture. Gently press on rhubarb with a wooden spoon to squeeze out any remaining juice. It should yield about 2 cups of liquid. Discard pulp or save for another use.
- Return liquid to the saucepan over medium heat and stir in an equal amount of sugar Heat until sugar is dissolved, 2 to 3 minutes. Skim any foam from the top of the syrup. Let cool.
Nutrition Facts : Calories 68.8 calories, Carbohydrate 17.6 g, Fiber 0.4 g, Protein 0.2 g, Sodium 1.4 mg, Sugar 16.9 g
RHUBARB ELDERFLOWER SYRUP
Use to make a Rhubarb Elderflower Bellini.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Spring Recipes
Yield Makes about 1 cup
Number Of Ingredients 2
Steps:
- Place rhubarb in the bowl of a food processor; process until smooth. Strain through a fine mesh sieve into a bowl, pressing down to remove as much juice as possible; you should have 1/2 cup plus 1 tablespoon juice. Discard solids. Stir in elderflower syrup.
RHUBARB SYRUP
This syrup, used in Rhubarb Fizz, is also delicious in lemonade or straight Prosecco, folded into whipped cream, or over ice cream.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Spring Recipes
Time 30m
Yield Makes 2 1/4 cups
Number Of Ingredients 4
Steps:
- Combine sugar, water, vanilla pod and seeds, and rhubarb in a medium saucepan and bring to a boil, stirring to dissolve sugar. Simmer until rhubarb is tender, about 3 minutes. Let cool completely. Remove vanilla pod before serving, if desired.
RHUBARB SYRUP
Rhubarb cooks down so quickly, this project takes less than an hour and the payoff is astonishing. It also has a pleasing economy: you get a lovely syrup to make drinks with, alcoholic and nonalcoholic, while the fibrous pulp that you strain off may in fact be the best part, spooned atop yogurt with fresh strawberries, or as a silky, tart ice-cream topping. This could be made as a simple syrup, but it's hard then to adjust the sweetness for differing tastes and applications. Sometimes you want to incorporate it as a sour into drinks that have other sweetened ingredients; and if you want to use the pulp on ice cream or sweetened yogurt, keeping it tart is a better option. So, just just simmer down the fruit with one vanilla pod and use it unsweetened, which offers more room to maneuver.
Provided by Toby Cecchini
Categories non-alcoholic drinks
Number Of Ingredients 3
Steps:
- Wash the rhubarb in cold water, trim the ends, and cut into 1/2-inch pieces. (There's no need to peel them or worry about the fibers, as these simply melt down.) Place the fruit in a 6 to 8-quart pot and add cold water to cover. Bring to a boil, immediately reduce the heat to a low simmer, and cover, stirring occasionally. When all the chunks have broken down into a uniform soup - 20 minutes or so - remove it from the heat. Uncover and allow to cool. As soon as it is cool enough to handle, ladle into a fine-mesh strainer over a spouted collecting bowl. (You may have to do this in batches.) The pulp will become a mass, so stirring it in the strainer with a wooden spoon will allow it to drain better. Once it's drained, put the pulp and the syrup into separate containers and refrigerate immediately. Makes 2-plus liters of syrup and 2 pounds of pulp. Will keep for a week refrigerated.
Nutrition Facts : @context http, Calories 87, UnsaturatedFat 1 gram, Carbohydrate 18 grams, Fat 1 gram, Fiber 7 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 37 milligrams, Sugar 5 grams
RHUBARB SIMPLE SYRUP
Martha makes this versatile simple syrup for use in Prosecco or over ice cream.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 30m
Yield Makes 2 1/4 cups
Number Of Ingredients 3
Steps:
- Combine sugar, 1 cup water, vanilla pod and seeds, and rhubarb in a medium saucepan; bring to a boil, stirring until sugar is dissolved. Simmer until rhubarb is tender, about 3 minutes. Let cool completely. Syrup (with vanilla pod) can be stored in refrigerator up to 1 week. Remove pod before serving.
Tips:
- Choose the ripest and freshest rhubarb stalks for the best flavor.
- Trim the rhubarb stalks and remove any leaves or blemishes.
- Cut the rhubarb stalks into small pieces for easier cooking and syrup extraction.
- Use a combination of sugar and honey for a balanced sweetness in the syrup.
- Add a touch of lemon juice or zest for a refreshing citrus flavor.
- Simmer the rhubarb mixture over low heat to prevent burning and to allow the flavors to meld.
- Strain the syrup through a fine-mesh sieve to remove any solids.
- Store the syrup in a sterilized jar or container in the refrigerator for up to 2 weeks.
- Use the syrup as a topping for pancakes, waffles, yogurt, or ice cream.
- Add the syrup to cocktails, mocktails, or sparkling water for a refreshing drink.
Conclusion:
Rhubarb syrup is a versatile and delicious ingredient that can be enjoyed in various ways. Its unique tart and sweet flavor makes it a perfect complement to a wide range of dishes and beverages. Whether you use it as a topping, a sweetener, or a flavoring agent, rhubarb syrup is sure to add a touch of culinary magic to your creations. So next time you have an abundance of rhubarb, consider making a batch of this delightful syrup and experience its many culinary possibilities.
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