Rhubarb Simple Syrup
This rhubarb simple syrup is such a fun way to use your garden fresh rhubarb. The tartness of the rhubarb goes so well with the sugary syrup and can be added to cocktails, lemonades, and desserts.
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: Sauce
Cuisine: American
Servings: 12
Calories: 72kcal
- 1 Cup Water
- 1 Cup Granulated Sugar
- 1 pound Fresh Rhubarb diced Around 3.5-4 cups
Start off by dicing the rhubarb into small pieces. About ½" to 1".
Then in a small pot over the stove add in the water and sugar and start to warm up over medium heat.
Give it a good stir so the sugar starts to dissolve.
Add in the rhubarb. Stir and bring to a boil.
Once at a boil, reduce to a simmer and let sit for 20 minutes, stirring often.
Remove from heat and allow to cool.
Run the sauce through a fine mesh strainer so it catches all the cooked rhubarb.
Using a spatula, gently move the rhubarb around so the sauce can get through. Try not to press too hard or small pieces of the rhubarb will end up in your syrup.
Store in a glass jar or bottle in the refrigerator.
The pot may feel over crowded with the amount of rhubarb. No worries! There is so much water in rhubarb that as it starts to cook down it will create more liquid.
You will end up with around 1.5-2 cups of simple syrup.
Serving: 2tablespoons | Calories: 72kcal | Carbohydrates: 18g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 3mg | Potassium: 109mg | Fiber: 1g | Sugar: 17g | Vitamin A: 39IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 0.1mg