Homemade Rhubarb Simple Syrup
A tart-sweet rhubarb syrup made by simmering stalks, straining the liquid, and dissolving sugar. Optional vanilla, ginger, or mint adds a second flavor.
Ingredients
Main Ingredients
- 2 cups water
- 3 cups chopped rhubarb Stalks only; leaves discarded
- 1.5 - 2 cups granulated sugar Adjust to taste depending on desired sweetness.
Optional flavoring: choose one
- 1 vanilla bean split; optional
- 1 inch fresh ginger sliced; optional alternative
- 2–3 sprigs fresh mint optional alternative
Instructions
- Trim and discard rhubarb leaves and stalk ends. Wash edible stalks, chop, and measure 3 cups.
- Combine the chopped stalks with 2 cups water in a saucepan. Bring to a boil, then reduce the heat and gently simmer 20–25 minutes until softened.
- Pour into a fine strainer set over a heatproof bowl. Allow the liquid to drain without squeezing the solids.
- Put the strained liquid back in the saucepan. Stir in 1½–2 cups sugar according to your sweetness preference and simmer gently about 5 minutes until fully dissolved.
- Remove from the heat. If using a flavoring, add one of the listed choices and steep 10–30 minutes, sampling cooled drops; remove it afterward.
- Cool in a shallow heatproof container, planning roughly 45 minutes for steeping and cooling together. Refrigerate within 2 hours in a clean covered container. Use within 1 week or freeze for up to 3 months.
Notes
Stalks only; never use the leaves. Choose a single optional flavoring. Allow the strained liquid to drip naturally for clarity. The portion count does not specify fluid volume because yield varies. Refrigerate; no shelf-stable canning instructions are provided.