The Rhubarb love affair continues with Rhubarb Simple Syrup



Okay, we are now full on all about the rhubarb. Today I made some rhubarb simple syrup so that we can have rhubarb lemonade, rhubarb mojitos, rhubarb popsicles  and whatever other rhubarb drinks we concoct. It is a great syrup to keep in the fridge because it's prettier than plain old simple syrup and it's just got that bit of sour edge to it so it's not quite as cloying as a straight ahead simple syrup.


Don't throw that pulp that you strained to make the syrup either - keep it and eat it like a compote over ice cream, in some greek yogurt, slathered on a crumpet or straight out of the jar. The rhubarb might give the simple syrup a beautiful red colour but that rhubarb mash is a pretty unappealing beige colour. Don't throw that ugly step sister out just because she isn't as pretty as the syrup though because what she lacks in beauty, she makes up for in flavour.


Rhubarb Simple Syrup
3 cups chopped rhubarb (3 stalks)
2 cups sugar
2 1/2 cups water

bring to a boil, lower the heat and let it simmer for about 20-25 minutes - the rhubarb should be falling apart completely. Take it off the heat and let it cool for about 20 minutes and then strain it into a bowl. You can use cheesecloth or do what I do and strain it twice through a fine sieve.
I kept the discarded rhubarb mash and The Kid ate it of course.








Fizzy Rhubarb Lemonade

3 tbls rhubarb simple syrup
juice from 1 lemon
2 mint leaves, julienned
soda water

mix the lemon juice, mint leaves and rhubarb syrup together in a tall glass. I fill the glass half way with soda water and then I taste it to see what adjustments need to be made. The Kid likes his lemonade quite tart so this is the ratio of syrup to lemon juice that works best for him but it's totally up to you. If you don't like the idea of having chunks of mint in your drink, which some people don't like, you can add the mint to the simple syrup about 20 minutes before and strain it out when you make the lemonade.

Popular Posts