Rhubarb Syrup

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Rhubarb is a most versatile thing. Having already experimented with a classic – Rhubarb Compote – it’s time to turn our attention to the base of a whole new level of glory; Rhubarb Syrup.

What’s special about Rhubarb syrup you might ask? Rhubarb syrup re-invents a cocktail. I mean, any cocktail. There’s a few other things it can reinvent too, like that Blood Orange Pound Cake? Imagine that soaked in Rhubarb syrup and top with some Rhubarb Compote – Perfection!

RhubarbSyrup2

I don’t use as much sugar as normal syrup in this recipe as I love preserving that wonderful tartness of the Rhubarb. It’s so easy to lose this in the huge quantities of sugar usually used in syrups. This makes this syrup even better for cocktails and cakes, because you get the REAL taste of rhubarb, slightly sweetened.

This does mean that the juice needs to be simmered for a while after the sugar is added. 20 minutes worked very well for me, but don’t be afraid to simmer it for a big longer if you like your syrup really thick! The bottle is a little bubbly in the pic because it was just bottled, but they disappear pretty quickly.

For storage, I boiled the bottles for around 10/20 minutes to sterilise them before bottling, which helps the syrup keep for a little longer. Store it in the fridge, and use within about a week of opening.

 

Rhubarb Syrup
Yields 450
Perfect for cocktails or baking!
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Prep Time
5 min
Cook Time
40 min
Total Time
45 min
Prep Time
5 min
Cook Time
40 min
Total Time
45 min
Ingredients
  1. 680g/1.5lbs Rhubarb, chopped
  2. 170g granulated sugar
  3. 700mls water
Instructions
  1. Add the rhubarb and water to a saucepan and set on a high heat.
  2. Bring to the boil, turn down and allow to simmer for 20 minutes or so.
  3. Once the rhubarb has broken down, pass it through a mesh sieve (over a clean saucepan) to separate the juice from the pulp. It may take a few minutes for all the juice to drain out of the pulp. You can help this along by pushing the pulp against the mesh lightly with a spatula or spoon.
  4. Add the sugar to the juice in the clean saucepan and stir. Simmer for 20 minutes, stirring occasionally, until the juice has reduced and turned into syrup.
  5. Allow to cool slightly, before bottling in glass jars. A funnel may be required for bottling.
  6. Seal and store in the fridge. The syrup should last for a couple of weeks, particularly if you sterilise the bottles first.
Sauce Pots http://www.saucepots.net/

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