Rhubarb simple syrup is a really easy and delicious syrup to use in drinks, cocktails, lemonade or even hot beverages. The rhubarb adds a beautiful pink color to the simple syrup and an almost apple note to the taste.
If you are a fan of rhubarb then you definitely need to try this simple syrup. My favorite way to use this syrup is in lemonade and Aperol cocktails and my spicy Miami vice cocktail.
Making this simple syrup requires very little time to make but you will want to plan for at least four hours of cooling time to make sure it is chilled before using. You can use fresh rhubarb or frozen rhubarb, whatever you have available. I wasn't able to get fresh rhubarb so I used frozen.
What you will need to make this simple syrup:
- Rhubarb (fresh or frozen)
- sugar
- water
- A fine mesh strainer
Three simple ingredients and you will be on your way to a delicious way to flavor your favorite drinks. There are no special skills needed to make this and it is very easy. It is a great way to use some of that rhubarb you see at the markets in the summer and when it is in season.
Rhubarb Simple Syrup
Equipment
- Fine mesh strainer
Ingredients
- 2 cups water
- 2 cups sugar
- 16 ounces rhubarb fresh or frozen. If using fresh rhubarb make sure to cut the rhubarb into ½ inch pieces
Instructions
- In a medium sauce pan add your rhubarb, sugar and water and bring to a boil
- Once it has come to a boil, reduce the heat to medium and simmer for 5 minutes, stirring frequently.
- After 5 minutes, place a fine mesh strainer over a large bowl and pour the rhubarb mixture over that.
- Gently press the rhubarb in the strainer one time to release the remaining juices.
- Discard the rhubarb and allow the rhubarb simple syrup to cool and come to room temperature.
- Once the syrup has come to room temperature, cover with plastic wrap and place in the refrigerator for 4 hours to chill.
- After it has chilled, you can transfer the simple syrup to a proper storage container or leave in the bowl until ready to sue in your favorite drink or cocktail.
Bethany says
We used frozen rhubarb since we cannot find fresh this time of year. It was delicious, almost like a light apple flavor. The color is beautiful too.