I’m about half an hour from leaving for the long weekend, but before I take off, I wanted to post this recipe for rhubarb syrup. I’ve actually been seeing this gorgeous, crimson hued concoction all across the internet lately, but figured one more reminder of just how lovely a summer treat it is couldn’t hurt. My initial inspiration came from seeing Carrie Floyd’s refreshing rhubarb soda over at Culinate and I essentially flowed her instructions, although I altered it slightly to accommodate the amount of rhubarb I happened to have (2 1/2 cups). I boiled it with 1 1/2 cups of sugar and a cup of water for about ten minutes. When the rhubarb was sufficiently broken down, I lined a mesh strainer with a couple layers of cheesecloth (I happened to have some around, you could do without, but your syrup might not be as clear) and poured the rhubarb mass in.
I let it still like that for about fifteen minutes, until I had about 2 cups of syrup (the picture above was taken while it was still dripping down, there was almost exactly 2 cups when I was done). I stored it in the cute little pint milk jug I bought (filled with cream) at New Seasons Market last winter when I was in Portland (hey, I paid my bottle deposit, so it was mine to keep should I want to). I’ve been enjoying it in sparkling water for the last couple of days.
What I haven’t done yet, that I’ve been wishing to do, is use this syrup as part of an gently boozy little spritzer. I’m thinking that it would be amazing with a bit of St. Germain or even just with some vodka. The flavor is definitely mild, so you want to pair it with something that won’t overshadow it too much. Needless to say, what remains of my last batch is coming with us this weekend (along with a bottle of Pimms’ for Scott and various and sundry other bar items).
Have a wonderful long weekend, everyone!
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Comments ( 6 )
I made something similar to this, but I think mine had less sugar to rhubarb. When I strained it I actually squeezed out every bit of liquid-using a clean cloth napkin. It was slightly tart yet sweet at the same time and mixed very well over ice with some tequila. Yum! I enjoyed it so much I actually just diluted it a little with water and drank it like rhubarb-ade.
1. Tara added these pithy words on
May 24 09 at
9:25 am
I made this last year and it was great. I like the idea of adding it to some vodka. I’ll have to try that!
2. Sally added these pithy words on
May 24 09 at
9:30 am
yes, that would be sweet tart and refreshing. Lovely idea and lovely color.
Along the same vein, I make cranberry shrub for home-made soda and also to be used in cocktail, but I add vinegar to it. See here: http://www.laughingduckgardens.com/ldblog.php/2008/11/21/consider-the-cranberry-shrub/
Rhubarb is in season and I am not a great fan of strawberry & Rhubarb pie – although I do like rhubarb ice-cream. Rhurbab syrup sounds very appealing to me.
Sylvie
3. Sylvie, Rappahannock Cook & Kitchen Gardener added these pithy words on
May 25 09 at
11:50 am
My early summer syrup was rhubarb as well – I include some lemon zest & vanilla in the pot. For cocktails, I paired it with vanilla vodka & seltzer – delicious! Will definitely be an annual syrup.
4. Amy added these pithy words on
Aug 27 09 at
7:25 pm
Could this recipe be preserved for gifts? How much sugar would it need to safely can this?
Thanks!
5. Jennifer added these pithy words on
Mar 12 10 at
5:49 pm
Great use for some late season rhubarb also. Made the syrup this weekend. My daughter loved the syrup with some club soda and a squeeze of lime. I added some vodka to mine for a light, refreshing drink – perfect for a hot day.
By the way, don’t get rid of the cooked solids too quick! Serve warm with a little extra syrup on top of vanilla ice cream or pound cake or… Yumm!
6. Beerwidow added these pithy words on
Aug 30 10 at
1:40 pm
